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We hope you got insight from reading it, now let’s go back to miso soup with nagaimo and wakame seaweed recipe. To cook miso soup with nagaimo and wakame seaweed you need 4 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to prepare Miso Soup with Nagaimo and Wakame Seaweed:
- Use cm length Nagaimo yam
- Prepare Dashi stock (of your choice)
- Get Miso (of your choice)
- Use Dried wakame seaweed
Instructions 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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