To all miso addicts, you might like this. Very much!
You have been warned 🙂

An idea of this creamy deliciousness occurred to me when Mariko, one of my Japanese friends was telling me about sliced potatoes baked under cover of miso dressing – something popular in her hometown.
I didn’t have any large potatoes available, plus I was in the mood for a creamy warmer.
And so it is, creamy, tasty, and comforting meal !

To make a portion for 4, you’ll need:
500 g of baby potatoes
1 litre of vegetable stock
2 tsp of white miso
1 tsp of barley miso
2 medium shallot onions, chopped
1 tbsp of freshly grated ginger
salt, pepper, crème fraiche
1 tbsp of turmeric

• 

The instructions for this soup are uncomplicated;

Fry shallots and grated ginger on a glug of olive oil in heavy bottomed pan until soften, add chopped potatoes and mix it all together. Pour vegetable stock mixed with miso, and simmer covered until all soft, and ready. Season to your taste with salt and pepper.
Using a kitchen blender mix it until smooth.
Serve immediately with a dash of crème fraîche and grounded pistachios.

enjoy !