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Creamy, mild, hearty with delicious pan-fried peanut tempeh, this Creamy Potato Miso Soup is delicious with amazing marinated peanut butter tempeh. And you only need 9 basic ingredients!
Gentle is the first word I would like to describe this Creamy Potato Miso Soup. This soup is one of the things that I improvised and turned out really great.
It’s creamy but not heavy with a mild taste with depth. With the addition of peanut-butter-flavor tempeh, this soup is really satisfying and hearty, perfect for the upcoming winter.
This soup is simple, both ingredient-wise and doing-wise. You only need 9 basic ingredients to make it.
It’s also kind of a dish where a Westerner meets an Asian. There are some common Asian ingredients as well as Western ones. But who says they can’t be together?
Main Ingredients
Peanut Tempeh
- Tempeh
- Peanut Butter
- Soy Sauce
- Maple Syrup
- Water
- Garlic Powder
- Oil (I prefer to use sesame oil)
Potato Soup
- Oil
- Onion
- Potatoes
- Black Pepper
- Water
- Miso
Optional Ingredients
- Green Onions (Spring Onion)
- Salt
- Dried Kelp
Method
How to Make Peanut Tempeh
- Mix peanut butter, soy sauce, maple syrup, water, and garlic powder in a bowl.
- Chop tempeh into small chunks. Toss them in the mixed seasoning. Let it marinate for 30 minutes.
- Use a non-stick frying pan to fry the tempeh cubes with some oil.
How to Make Potato Soup
- Stir fry the onion with some oil in a pan over medium heat. Cook until the onion is soft and fragrant.
- Add the chopped potatoes and cook for 30-60 minutes. Then add the water and cook until the potatoes are soft.
- Transfer it into a blender and add miso to blend until smooth.
- Pour the soup into the pot and add dried kelp and cook until soft. Add black pepper water/salt to taste if needed. Finish with a handful of chopped green onions if you feel like it.
- Add the peanut butter tempeh to the soup or enjoy them separately.
Notes
I’m not a person who enjoys heavily salted food so a tablespoon of miso works for me. Yet everyone’s taste bud is different. If you feel it’s underseasoned, don’t hesitate to add more miso or salt to your own taste. Make it work for you. :))
This potato soup is not like common potato soup. It’s creamy but not heavy, mild but not too plain. I didn’t fall for it in the first sip, but I love it after finishing my first bowl.
I hope you will enjoy it as much as I do. If you’re hungry for more, try:
- Cozy Vegan Tuscan White Bean Tomato Soup
- Taiwanese Sweet Peanut Soup (3 ingredients)
- Chinese Black Sesame Sweet Soup (5 ingredients)
Full Recipe
Creamy Potato Miso Soup with Peanut Tempeh
Ingredients
Peanut Tempeh
- 2 tsp sesame oil
- 150 g tempeh
- 1 Tbsp peanut butter
- 1 Tbsp soy sauce
- 2 tsp maple syrup
- 1 Tbsp water
- 1/4 tsp garlic powder
Potato Soup
- 1-2 tsp oil
- 250 g potatoes, 1~2 medium ones
- 1/2 onion
- black pepper
- 500 ml (2 cup) water, plus more to adjust if you want
- 1 Tbsp miso
Optional
- A handful of dried kelp
- A handful of chopped spring onion
Instructions
To make Peanut Tempeh
- In a bowl, mix peanut butter, soy sauce, maple syrup, water, and garlic powder.
- Chop tempeh into small chunks. Toss them in the mixed seasoning. Let it marinate for 30 minutes.
- Use a non-stick frying pan to fry the tempeh cubes with some oil until they are brown. Scoop up into a plate and set it aside.
To make Potato Soup
- Place a non-stick frying pan over medium heat. Once the pan is hot, add some oil and onion. Stir fry the onion until the onion is soft and fragrant.
- Add chopped potatoes and cook for 30-60 minutes. Then add the water and cook until the potatoes are soft.
- Transfer it into a blender and add miso to blend until smooth.
- Pour the soup into the pot and add dried kelp and cook until soft. Add black pepper water/salt to taste if needed. Finish with a handful of chopped green onions if you feel like it.
- Add the peanut butter tempeh to the soup or enjoy them separately.
Video
