Miso soup with thinly cut potato

Miso soup with thinly cut potato

Slicing potatoes thinly might take away some of their characteristically soft and fluffy texture, but it makes them really quick to cook.

Ingredients: 3 servings

1 medium
to taste
Dashi base
700 ml
Dried wakame seaweed
1 tablespoon


1. Slice the potato with a slicer, then cut thinly into about 1 cm widths. Soak in water and drain.
2. Put the Japanese soup stock (dashi) in a saucepan and bring to a boil. Once boiled, dissolve the miso.
3. Add dried wakame seaweed, and serve.

Story Behind this Recipe

The idea to cut potatoes thinly into strips came to me on a busy morning to save time....