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We hope you got insight from reading it, now let’s go back to miso soup with nagaimo and wakame seaweed recipe. To cook miso soup with nagaimo and wakame seaweed you need 4 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Miso Soup with Nagaimo and Wakame Seaweed:
- Get 5 cm length Nagaimo yam
- Use 800 ml Dashi stock (of your choice)
- Take 3 tbsp Miso (of your choice)
- Provide 1 Dried wakame seaweed
Instructions to make Miso Soup with Nagaimo and Wakame Seaweed:
- 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.)
- 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.
- Once the nagaimo turns translucent, dissolve in miso and bring to a boil. Turn off the heat, and add the dried wakame seaweed.
- (For wakame, you can use salted or fresh ones. In that case, add at Step 3 before dissolving in the miso.)
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