• Potato2
• Carrot1/2 to 1/3
• Onion1/2
• Mushrooms (such as shimeji), sausage, bacon, or chicken - use whatever you have in the fridgeto taste
• ★Water200 ml
• ★Japanese dashi granules and chicken bouillon granules1 tsp each
• ★Miso (see tips)2 to 3 tsp
• ★Milk (or soy milk)250 ml
• ★Salt, pepper, black pepper, and parsleyto taste

1. 1

   Cut 2 potatoes and 1/2 to 1/3 carrot into small pieces, wrap in plastic wrap, and microwave for about 4 minutes (adjust based on your microwave and ingredients). Cut 1/2 onion, mushrooms, sausage, bacon, chicken, and other ingredients into appropriate sizes.

2. 2

   Heat salad oil in a frying pan and stir-fry all ingredients. Sprinkle lightly with ★salt and pepper, and when softened, pour in ★200 ml water and bring to a boil.

3. 3

   Remove any scum, then add ★1 tsp each of Japanese dashi granules and chicken bouillon granules, and bring to a boil again.

4. 4

   Lower the heat, dissolve in ★2 to 3 tsp miso, add ★250 ml milk (or soy milk), mix well, and turn off the heat once warmed.

5. 5

   Ladle into bowls and garnish with ★black pepper and parsley to finish.

Microwave the ingredients until they are soft so the flavors blend in better. Adjust the taste to your preference by adding milk or water according to the saltiness of your miso.

• Calories175 kcal
• Protein7 g
• Fat6 g
• Carbs22.5 g
• Sodium1.6 g