Recipe: Delicious Miso Soup with Nagaimo and Wakame Seaweed

Miso Soup with Nagaimo and Wakame Seaweed.

You can cook Miso Soup with Nagaimo and Wakame Seaweed using 4 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Miso Soup with Nagaimo and Wakame Seaweed

1. You need 5 of cm length Nagaimo yam.
2. You need 800 ml of Dashi stock (of your choice).
3. Prepare 3 tbsp of Miso (of your choice).
4. You need 1 of Dried wakame seaweed.

Miso Soup with Nagaimo and Wakame Seaweed instructions

1. Peel the nagaimo, and slice into about 5 mm quarter-rounds. (I cut into quarter-rounds, but using your preferred way of cutting is fine.).
2. When you add the nagaimo into a boiling dashi stock, it will start to bubble, so turn down the heat and skim off the scum..
3. Once the nagaimo turns translucent, dissolve in miso and bring to a boil. Turn off the heat, and add the dried wakame seaweed..
4. (For wakame, you can use salted or fresh ones. In that case, add at Step 3 before dissolving in the miso.).