Miso soup with thinly cut potato

1. 1

   Slice the potato with a slicer, then cut thinly into about 1 cm widths.

2. 2

   Soak in water and drain.

3. 3

   Put the Japanese soup stock (dashi) in a saucepan and bring to a boil.

4. 4

   Once boiled, dissolve the miso.

5. 5

   Add dried wakame seaweed, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.