SAVE IT FOR LATER! ↓

If you recreate this Potato Mochi Soup recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Potato Mochi Soup


Ingredients

Units Scale
  • 1/2 medium onion (80 g), sliced
  • 2 small potatoes (300 g), peeled and diced into 1 inch chunks
  • 2 vegan sausages (100 g), sliced
  • 1 tbsp (15 g) vegan butter
  • 1 3/4 cup (425 ml) unsweetened soy milk
  • 2 pieces (100 g) kiri mochi
  • 1 tbsp (18 g) white miso paste
  • 1/4 tsp salt, to taste
  • 1 tbsp (12 g) nutritional yeast, optional

Instructions

  1. Thinly slice onions. Peel the potatoes, wash and then chop into 1 inch chunks. Slice sausages into bite size pieces. Cut kiri mochi into 4 pieces. 
  2. Heat a small pot over medium-high heat and add vegan butter. Add the onions and potatoes and stir fry for 2-3 minutes. Reduce heat to low and add the sausage and fry for a minute. Cover and let it cook on low heat until you can pierce a chopstick through it. 
  3. Increase heat to medium and pour in the soy milk. Stir in salt, pepper and nutritional yeast if using. Add the sliced mochi and mix. Heat the soup until the mochi is soft (reduce the heat as needed, it shouldn’t bubble over). Taste and add more salt and pepper, as needed.
  4. Turn off the heat, remove from stove and divide between two bowls. Garnish with dried parsley and/or black pepper, and enjoy!

Notes

  • Helpful Equipment: miso strainer, miso muddler
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 

Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


Related Recipes


subscribe

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

8 Comments

  1. Bonjour Lisa ! Merci pour ta recette, simple et très bonne ! Tu ne dis pas quand rajouter le miso blanc, mais dans une autre recette tu précises que c’est mieux si c’est après l’ébullition, c’est donc ce que j’ai fais !

  2. i love this recipe and have made it several times. it’s so easy and cozy. i think my ratio of soy milk somehow isn’t enough but it’s been easy to add extra if i feel like it evaporated or something.

  3. Love this dish so much! It’s perfect for winter! It was fun adding the mochi and love the soft sticky texture. I love how simple it is with a few ingredients but tastes amazing. Will be making this again and again!

  4. Loved this sooo much!
    I have already made it 3 times so far! So delicious and so easy to make too. I added cabbage last time and leek the previous and always so scrumptious.
    Deffo became one of my staples for the winter season. Thank you Lisa!

  5. I added medium-firm tofu in mine and it’s absolutely delicious! It is full of flavors and full of textures 🙃

  6. This was a discovery! Super comforting for the cold weather now. I am using different veggies each time and every si gel one was great!