Miso soup with potato and spinach
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Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
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Procedure
| 1 | Cut the potato into quarter rounds. Cut the spinach into short pieces. Boil the spinach in boiling water for 2 minutes |
| 2 | Put the dashi bag and water in a pot and wait for 10 minutes. Bring to a boil, then simmer over low heat for 4 minutes. Remove the dashi bags. |
| 3 | Place the potatoes in dashi broth and heat. Cook over low heat for 10 minutes. Add the spinach and miso. |
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