Miso soup (potato and wakame seaweed)
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Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
|---|
Procedure
| 1 | Cut the potato into thick 2cm slices. Soak the wakame seaweed in water, then finely chop it. |
| 2 | Pour the dashi (broth) into a pot and bring to a boil. Add the potato and wakame seaweed and simmer. |
| 3 | Once tender, stir in the miso. |
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