Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, miso soup with nagaimo and wakame seaweed. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Miso Soup with Nagaimo and Wakame Seaweed is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Miso Soup with Nagaimo and Wakame Seaweed is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have miso soup with nagaimo and wakame seaweed using 4 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Miso Soup with Nagaimo and Wakame Seaweed:

1. Make ready 5 cm length Nagaimo yam
2. Prepare 800 ml Dashi stock (of your choice)
3. Prepare 3 tbsp Miso (of your choice)
4. Prepare 1 Dried wakame seaweed

Steps to make Miso Soup with Nagaimo and Wakame Seaweed:

1. 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.)
2. 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.
3. Once the nagaimo turns translucent, dissolve in miso and bring to a boil. Turn off the heat, and add the dried wakame seaweed.
4. (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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