|category||Soup/NoodlesSee the Related Food Category Page|
|cooking time||20 minutes|
|comment||Potatoes are a pantry staple and are used in a miso soup combined with a variety of ingredients.|
|image||Bring out the sweetness of potatoes and cabbage in a miso soup with dashi.|
|Dashi soup stock||1 and 1/2 cups|
|Miso||a little more than 1 tbsp|
Cut the potato into quarter rounds (icho-giri). Cut the onion into wedges (kushigata-giri). Soak the wakame in water to reconstitute and then strain.
|technique||Miso loses its flavor when boiled. Do not boil the soup after adding the miso and the flavors of the miso and dashi will be retained.|