Potato Wakame Miso Soup
| Five Days. Five Miso Soups. Bonus |
For two servings
2 / NEW POTATO (small potatoes with thin skin)
2 tbsp / DRIED WAKAME (SEAWEED)
3" / GREEN ONION
2 tbsp / AWASE (BLEND) MISO
2 cup / DASHI BROTH
SHICHIMI TOGARASHI to serve (optional)
- Soak wakame in water for about 5 min. (Follow instruction on package)
- Slice potato into about 1/4" (0.6 cm). Keep the skin.
- In a pot heat up dashi broth. Add potato and cook until tender.
- Add wakame and chopped green onion.
- Stir in miso paste using a strainer.
- Top with shichimi. Serve hot.
