Hi, I am Jane. Today, we’re going to make miso soup with nagaimo and wakame seaweed recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Miso Soup with Nagaimo and Wakame Seaweed Recipe
Miso Soup with Nagaimo and Wakame Seaweed is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Miso Soup with Nagaimo and Wakame Seaweed is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have miso soup with nagaimo and wakame seaweed using 4 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Miso Soup with Nagaimo and Wakame Seaweed:
- Make ready 5 cm length Nagaimo yam
- Prepare 800 ml Dashi stock (of your choice)
- Make ready 3 tbsp Miso (of your choice)
- Take 1 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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