Spanish-Style Miso Soup with Chorizo and Potatoes
This miso soup with chorizo and potato will surely warm you up.
Ingredients
- 60-80 g Chorizo
- 1 Med Onion
- 2 Med Potatoes
- 1 tsp Vegetable Oil
- 1 tsp Fish Stock
- 40 g Miso Paste
- 800 ml Water
- 1 Med Egg
- 1 Med Carrot
- 1 Spring Onion
Instructions
- Cut the chorizo into 2mm slices. You can use as much or as little as you like. Cut the potatoes into wedges and slice the carrot and onion.
- Put the vegetable oil in a pan and add the chorizo, potatoes carrots and onions and fry for 2 minutes on high heat.
- Add the fish Stock into boiling water and allow to dissolve. Pour into the pan and cook for 5-6 minutes until the potatoes and Carrot are soft. The liquid should reduce to around 200ml per person.
- Turn the heat down to medium and add the miso dissolved in a bit of water.
- Transfer to bowls or soup dishes and sprinkle with chopped spring onion. Gently place a poached egg on the top and serve.