Potato and Seaweed Miso Soup

1. 1

   Cut the potatoes to about 3 mm thickness and soak in a bowl of water.

2. 2

   Boil water into a pot and cook the chopped potatoes until softened.

3. 3

   Add the dried wakame seaweed into the pot.

4. 4

   Dissolve the miso and add to the soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.