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Miso Soup With Nagaimo And Wakame Seaweed Recipe

Miso Soup with Nagaimo and Wakame Seaweed Recipe
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Serving : 4
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Prepare the ingredients before making Miso Soup with Nagaimo and Wakame Seaweed in your home. Then, follow these steps below to serve Miso Soup with Nagaimo and Wakame Seaweed for your family or friends.

Ingredients: Miso Soup with Nagaimo and Wakame Seaweed

  • 5 cm length Nagaimo yam
  • 800 ml Dashi stock (of your choice)
  • 3 tbsp Miso (of your choice)
  • 1 Dried wakame seaweed

How to Make Miso Soup with Nagaimo and Wakame Seaweed

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Miso Soup with Nagaimo and Wakame Seaweed in your home by yourself.

    Step 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.)
  • Step 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.
  • Step 3
  • Once the nagaimo turns translucent, dissolve in miso and bring to a boil. Turn off the heat, and add the dried wakame seaweed.
  • Step 4
  • (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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