Miso Soup with Nagaimo and Wakame Seaweed

• 5 cm length Nagaimo yam
• 800 ml Dashi stock (of your choice)
• 3 tbsp Miso (of your choice)
• 1 Dried wakame seaweed

1. Peel the nagaimo, and slice into about 5 mm quarter-rounds.
2. (I cut into quarter-rounds, but using your preferred way of cutting is fine.)
3. When you add the nagaimo into a boiling dashi stock, it will start to bubble, so turn down the heat and skim off the scum.
4. Once the nagaimo turns translucent, dissolve in miso and bring to a boil.
5. Turn off the heat, and add the dried wakame seaweed.
6. (For wakame, you can use salted or fresh ones.
7. In that case, add at Step 3 before dissolving in the miso.)

stock

Taken from cookpad.com/us/recipes/150173-miso-soup-with-nagaimo-and-wakame-seaweed (may not work)