504. MISO SOUP with BACON and VEGETABLES

makes one serving
　
20 grams potatoes (half of a medium-size potato)
20 grams carrots (1/10th of a medium-size carrot)
20 grams onion (1/10th of a medium-size onion)
10 grams garden peas
half a rasher of bacon
50ml milk
7 grams miso (half of one tablespoonful)
150ml water
soup stock (half a cube).

Peel the potato and carrot, and cut them into fan-shaped pieces 5mm thick. Slice the onion. Pour boiling water over the bacon and cut it into 1cm-long pieces. String the garden peas. Mix the soup stock cube, bacon, potato, carrot, onion and water, and bring them to the boil. When they are cooked, add the garden peas and milk. Add miso by dissolving it in the soup. When the soup starts to the boil, turn off the heat.


courtesy of: Miyasaka Brewery, Kamisuwa, Nagana, Japan