Description
Ingredients
Scale
- 3 medium boiling potatoes
- ½ cup milk or plant based milk
- salt & pepper to taste
- 1 Tbsp Emperor’s Kitchen Organic Kuzu
- 3 tsp Miso Master Organic Brown Rice Miso
- ½ cup filtered water
- 1 tsp organic olive oil
- 1 onion (chopped)
- 1 clove garlic (minced)
Instructions
- Boil potatoes in salted water until tender, then drain. Put through rice mill or mash with fork. Add milk and salt and pepper. Set aside.
- Dissolve kuzu in water until smooth, cream in miso and slowly add ½ cup filtered water, stirring until well mixed. Set aside.
- Heat oil in skillet and sauté onions until lightly browned. Add garlic and sauté 30 or more seconds. On medium heat, add the kuzu-miso mix and stir constantly until thickened.
- Pour over mashed potatoes and serve immediately.
Notes
This soup is sure to stop any cold in its tracks, even better than Grandma’s chicken soup!