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Before you jump to Miso Soup with Nagaimo and Wakame Seaweed recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Good For Your Health.
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More than likely you’ve heard of Cornell University, well they did their own study on how apples may benefit a persons brain. While doing their study they found that, quercetin, which is located in apples helps maintain healthy brain cells. Not to mention thanks to this element in apples, they can in fact reduce Alzheimer’s symptoms.
To sum up, I guess an apple a day definitely can keep the doctor away and now you understand why. In the following paragraphs we just covered a few of the benefits of eating an apple a day. All the benefits would take us to much time to include in this article, but the information is out there. So do yourself a favor and purchase some apples when you go to the store. These apples can certainly end up helping you to live a longer and healthier life.
We hope you got insight from reading it, now let’s go back to miso soup with nagaimo and wakame seaweed recipe. To cook miso soup with nagaimo and wakame seaweed you need 4 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook Miso Soup with Nagaimo and Wakame Seaweed:
- You need 5 cm length Nagaimo yam
- Get 800 ml Dashi stock (of your choice)
- You need 3 tbsp Miso (of your choice)
- Get 1 Dried wakame seaweed
Instructions to make Miso Soup with Nagaimo and Wakame Seaweed:
- Peel the nagaimo, and slice into about 5 mm quarter-rounds. (I cut into quarter-rounds, but using your preferred way of cutting is fine.)
- 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.
- Once the nagaimo turns translucent, dissolve in miso and bring to a boil. Turn off the heat, and add the dried wakame seaweed.
- (For wakame, you can use salted or fresh ones. In that case, add at Step 3 before dissolving in the miso.)
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