Wakame and Potato Miso Soup

This is the conclusion recipe for the fourth BAM.

This is another classic miso soup recipe.

Wakame Potato Miso Soup (2 Servings)

Ingredients:

1 cup potatoes peeled and cut into medium size pieces
2 Tablespoons +1 teaspoon of miso
2 cups nibandashi
1 teaspoon of dried and cut wakame

1) Make nibandashi or you can use ichibandashi.
2) Add potatoes and bring to a simmer. Cook until are almost done. Get rid of the aku if necessary. There usually isn't as much aku in potatoes as there is in some other vegetables.
3) Add a teaspoon of dried and cut wakame and simmer for 1 minute. They will expand in the hot soup.
4) Add the miso and put the miso in a ladle and use chop sticks to dissolve the miso before adding it directly to the soup, otherwise you'll end up mashing up the potatoes.

Boil the potatoes in the nibandashi.


Mix the miso in the ladle to avoid mashing potatoes.


I can't wait to eat my miso soup.