Hi, I am Laura. Today, I’m gonna show you how to make miso soup with nagaimo and wakame seaweed recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a 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 current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Miso Soup with Nagaimo and Wakame Seaweed is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. 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:
- Prepare 5 cm length Nagaimo yam
- Take 800 ml Dashi stock (of your choice)
- Get 3 tbsp Miso (of your choice)
- Prepare 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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