I thought up this recipe upon returning home from a jog in the forest. Inspired by the calm of nature with a hint of potato power, and garden-fresh thyme, the soup is sure to warm up a chilly early fall evening. — Naomi Calnitsky
Miso Paste (white preferably)
russet or other potatoes, about four medium-sized
Begin with a clean french oven or dutch oven and place upon the stovetop, with the heat on low.
Gather your ingredients: fresh miso paste, two handfuls of russet potatoes, and 4 sprigs of english thyme.
Measure out 1 cup Miso Paste. If a salty result is not your goal, omit the added salt. If not, place miso, salt and 3 cups water in the warmed French oven.
Begin stirring, gently with a whisk, until the paste forms a smooth broth.
Rinse potatoes, cut into halves, and then dice into quarters. Bring a second pot of water to a boil, add the potatoes, and simmer on medium-high heat for up to 20 mins, or until cooked through. Drain potatoes in a colander, and then carefully tumble them into the warmed miso broth. At this point, you may want to raise the heat of the dutch oven to just below medium heat to prepare for serving.
Now, once the potatoes and broth are at a sufficiently heated state, add the thyme sprigs, cover and remove from heat. Let sit, ten minutes more.
The soup should now be ready to serve. Remove the thyme sprigs, and sprinkle the thyme leaves back into the soup to garnish.
For a richer result, drizzle on 1 tbsp. olive oil to garnish. The olive oil can also be added to the broth early on with the potatoes.