Miso Soup with Nagaimo and Wakame Seaweed.
Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, miso soup with nagaimo and wakame seaweed. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Miso Soup with Nagaimo and Wakame Seaweed is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Miso Soup with Nagaimo and Wakame Seaweed is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook miso soup with nagaimo and wakame seaweed using 4 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Miso Soup with Nagaimo and Wakame Seaweed:
- Get 5 of cm length Nagaimo yam.
- Make ready 800 ml of Dashi stock (of your choice).
- Get 3 tbsp of Miso (of your choice).
- Prepare 1 of Dried wakame seaweed.
Steps 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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