Miso Soup with Nagaimo and Wakame Seaweed.
Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, miso soup with nagaimo and wakame seaweed. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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To begin with this recipe, we have to first prepare a few ingredients. You can cook 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 of cm length Nagaimo yam.
- {Get 800 ml of Dashi stock (of your choice).
- {Make ready 3 tbsp of Miso (of your choice).
- {Take 1 of 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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