Miso Soup with Nagaimo and Wakame Seaweed

Miso Soup with Nagaimo and Wakame Seaweed

Whenever you buy a whole nagaimo, you can try this recipe to use it all up!
Check out (Recipe ID: 1491288) as well.

Ingredients: 4 servings

Nagaimo yam
about 5 cm length
Dashi stock (of your choice)
4 cups
Miso (of your choice)
about 3 tablespoons
Dried wakame seaweed
as needed (a pinch of the dried seaweed)


1. 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.)
2. 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.
3. Once the nagaimo turns translucent, dissolve in miso and bring to a boil. Turn off the heat, and add the dried wakame seaweed.
4. (For wakame, you can use salted or fresh ones. In that case, add at Step 3 before dissolving in the miso.)

Story Behind this Recipe

I bought one whole nagaimo, and this is one of the dishes I made in an attempt to use it all up.