miso soup
3 people
cooking time:
10 - 15 min
Japan
submitted by:
Karin
Potatoes (2-3)
Onion (2)
Dried wakame seaweed (3-5 g)
Water (450 ml)
Japanese dashi powder (about 3 g)
Miso paste (15–25 g)
Optional ingredients:
Tofu
Spinach
Chinese cabbage (Napa cabbage)
Green onions
2. Peel the onion and cut it into wedges.
3. Rehydrate the dried wakame seaweed in water.
4. Pour 450 ml of water into a pot, then add the potatoes, onion, and about 3 g of Japanese dashi powder.
5. When it comes to a boil, add 15–25 g of miso paste and the wakame. (If you have tofu, add it at this stage.)
6. Simmer over medium heat, adjust the seasoning, and it’s ready to serve.
(You can add other ingredients as you like. Tofu, Spinach, Chinese cabbage, or green onions are also delicious.)