Miso soup (potato and komatsuna (Japanese spinach))
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Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
|---|
Procedure
| 1 | Cut the potatoes into quarter rounds. |
| 2 | Cut the komatsuna into 2cm-wide pieces and boil them. |
| 3 | Bring the dashi (broth) to a boil in a pot, add the potatoes, and simmer. |
| 4 | Once tender, dissolve the miso into the broth, and add the komatsuna just before serving. |
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