Miso Soup with Nagaimo and Wakame Seaweed. Soup so good we couldn't hide it in a can. Bring high-quality ingredients and flavors to your pantry. Check Out Miso Soup Wakame On eBay.
I bought one whole nagaimo, and this is one of the dishes I made in an attempt to use it all up. Be careful when peeling the nagaimo, since your hands could slide off due to its sliminess. The salt content of the miso depends on the. You can cook Miso Soup with Nagaimo and Wakame Seaweed using 4 ingredients and 4 steps. Here is how you cook that.
Ingredients of Miso Soup with Nagaimo and Wakame Seaweed
- You need 5 of cm length Nagaimo yam.
- Prepare 800 ml of Dashi stock (of your choice).
- It’s 3 tbsp of Miso (of your choice).
- Prepare 1 of Dried wakame seaweed.
This hearty version of miso soup has potatoes, mushrooms, tofu, and seaweed–try it on a cold night for a satisfying meal. Spring onion leaves, rehydrated wakame seaweed, aburaage (thin deep-fried tofu), tofu and miso. When it comes to a boil, reduce the heat to low and remove the foam. This white foam is called aku in Japanese.
Miso Soup with Nagaimo and Wakame Seaweed instructions
- 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.).
Pour dashi soup stock into a pot and place it over high heat. Once dashi stock comes to a boil, turn heat down to low and stir in and dissolve the miso. Turn off the heat once the tofu starts to move but before they start to float. Heat the dashi over medium heat, then add the miso. Heat to a simmer and serve at once, garnished with the scallions.