Buttered Potato and Corn Miso Soup

• 1 Potato
• 1 slice Bacon
• 2 tbsp Corn kernels
• 1 bag Powdered dashi bag (see Hints)
• 450 ml Water
• 1 1/2 tbsp Miso
• 1 dash Butter

1. Peel the potato and cut into 2 cm dice.
2. Put into a bowl of water.
3. Cut the bacon into 2 cm wide pieces.
4. Put 450 ml of water, the potato and dashi bag in a pan over high heat.
5. When it comes to a boil, lower the heat to medium and take out the dashi bag.
6. When the potatoes have almost cooked through, add the bacon and corn.
7. When the potatoes have become soft, turn off the heat.
8. Dissolve in the miso.
9. Heat up over low heat just before serving.
10. Be careful not to let it come to a boil.
11. Add a small amount of butter on top just before serving.
12. It will melt right away, but the flavor and fragrance will permeate the soup.

bacon, kernels, water, butter

Taken from cookpad.com/us/recipes/170632-buttered-potato-and-corn-miso-soup (may not work)