Peel the potato and cut into 2 cm dice. Put into a bowl of water.
Cut the bacon into 2 cm wide pieces.
Put 450 ml of water, the potato and dashi bag in a pan over high heat. When it comes to a boil, lower the heat to medium and take out the dashi bag.
When the potatoes have almost cooked through, add the bacon and corn. When the potatoes have become soft, turn off the heat.
Dissolve in the miso. Heat up over low heat just before serving. Be careful not to let it come to a boil.
Add a small amount of butter on top just before serving. It will melt right away, but the flavor and fragrance will permeate the soup.
Story Behind this Recipe
I've been making this since my children were small. They've been great for days when they don't have an appetite in the morning.
If you add some onion at Step 2, the soup will become more hearty and tasty. I make dashi stock by adding a dashi powder bag, as described in Step 2. If you have some premade dashi stock you don't need the dashi pack.