Potato Wakame Miso Soup

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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)


  1. Soak wakame in water for about 5 min. (Follow instruction on package)
  2. Slice potato into about 1/4" (0.6 cm). Keep the skin.
  3. In a pot heat up dashi broth. Add potato and cook until tender.
  4. Add wakame and chopped green onion.
  5. Stir in miso paste using a strainer.
  6. Top with shichimi. Serve hot.

More Miso Soup?