Creamy Mashed Potato Soup with Dashi
Dashi and soy sauce add umami to buttery leftover mashed potatoes in this cozy soup from chef Shota Nakajima. As a kid, whenever he was hungry, he’d grab anything left over from the previous meal to make soup or fried rice. “I grew up in a Japanese family, and I was taught to never waste anything,” Nakajima says. This soup is his riff on a recipe from his mother. Add milk for a creamier texture, or more dashi for a thinner consistency. Substitute any mashed vegetable you have on hand, such a cauliflower or sweet potato, but be sure to finish the soup with generous pats of melting butter and an extra drizzle of soy.
Soup can be prepared up to 3 days in advance and stored in an airtight container in refrigerator. Reheat over low, stirring often to prevent simmering.
Aromatic dry Riesling.