Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, miso soup with nagaimo and wakame seaweed. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Miso Soup with Nagaimo and Wakame Seaweed is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Miso Soup with Nagaimo and Wakame Seaweed is something that I have loved my entire life.
Great recipe for Miso Soup with Nagaimo and Wakame Seaweed. 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.
To begin with this particular recipe, we have to first prepare a few components. 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:
- Prepare 5 cm length Nagaimo yam
- Take 800 ml Dashi stock (of your choice)
- Make ready 3 tbsp Miso (of your choice)
- Get 1 Dried wakame seaweed
This white foam is called aku in Japanese. While the soup is simmering, place the miso in a small bowl with a few tablespoons of hot water and mix with a fork until the miso is dissolved. Add to the soup along with the wakame seaweed, tamari sauce and black pepper, and simmer gently for another few minutes. Photo about Japanese food, Miso soup of tofu and seaweed wakame in a bowl on tray.
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.)
The most common one is wakame. Seaweed cooks very quickly and will turn to mush if you overcook it, which is why I recommend adding it at the very end. 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.
So that is going to wrap this up for this exceptional food miso soup with nagaimo and wakame seaweed recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
