potato & wakame miso soup

• metric
• u.s.

ingredients:

• 140 g potato
• 5 g dried wakame
• 200 ml water for soaking dried wakame
• 800 ml bonito soup stock
• 3 or 4 tablespoons white or red miso

step 1:

Soak the dried wakame seaweed in the water for about 15 minutes to reconstitute it. Drain the water.

step 2:

Peel the potato and cut in half. Cut each half into 0.5 cm. wide slices.

step 3:

Boil the bonito soup stock and add the potato slices and wakame.

step 4:

After the potatos become soft, put some stock into a ladle. Add the miso and stir with chopsticks until it is dissolved. Stir into the soup. Remove from heat.