Hokkaido is the northern island of Japan and famous for the fresh food they produce. High quality dairy products are particularly famous and Butter is one of them. Adding Butter to Miso Soup was unthinkable for me until I saw a TV ad many years ago. Miso Soup with Butter is really good, especially with Potato and Sweet Corn, and Hokkaido is famous for them, too.


2 Servings


2 cups Soup Stock of your choice *Today I used Dashi Stock
1 to 2 Potatoes
1/2 cup Sweet Corn Kernels *Frozen Corn Kernels are fine
2 Cabbage Leaves *optional
1 to 2 tablespoons Miso *Today I used 1 heaped tablespoon White Miso
5g x 2 Butter
1 Spring Onion *finely chopped

  1. Cut Potatoes and Cabbage Leaves (*optional) into bite-size pieces. Heat Stock, Potato and Cabbage in a saucepan, and cook over medium heat until Potato is soft.
  2. Add Sweet Corn and bring back to the boil. Season with Miso. Remove from the heat before it starts to boil.
  3. Sprinkle with finely chopped Spring Onions, place Butter on top, and enjoy. Butter will quickly melt.