Miso Soup with Nagaimo and Wakame Seaweed

1. 1

   Peel the nagaimo, and slice into about 5 mm quarter-rounds.

2. 2

   (I cut into quarter-rounds, but using your preferred way of cutting is fine.)

3. 3

   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.

4. 4

   Once the nagaimo turns translucent, dissolve in miso and bring to a boil.

5. 5

   Turn off the heat, and add the dried wakame seaweed.

6. 6

   (For wakame, you can use salted or fresh ones.

7. 7

   In that case, add at Step 3 before dissolving in the miso.)

* Per serving · 4 servings · Values may vary.

No additional tips available.