Steps to Make Miyeok Guk Seaweed Soup

Miso Soup With Seaweed

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Recipe Summary Miso Soup With Seaweed

This is a hearty take on traditional miso soup. I learned this recipe while living in Japan. Very satisfying on a cold night!

Ingredients | Miyeok Guk Seaweed Soup

1 potato, cut into 1-inch cubes

1 carrot, sliced

6 cups water

½ (16 ounce) package soft tofu, drained and cut into cubes

1 ounce wakame seaweed

10 white mushroom caps, quartered

8 tablespoons miso paste with dashi

2 tablespoons chopped scallions, or to taste (Optional)

Directions

Place potato cubes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer almost soft, about 7 to 10 minutes. Add carrot slices and boil until tender, 3 to 5 more minutes. Drain.

Meanwhile, bring 6 cups water to boil in a medium saucepan. Add tofu and wakame seaweed, cook for 3 minutes. Stir in mushrooms, miso paste, and cooked potatoes and carrots. Reduce heat to low and cook for 5 minutes. Ladle into bowls and garnish with chopped scallions.

Shiitake or straw mushrooms can be used in place of white mushrooms.

Info | Miyeok Guk Seaweed Soup

prep: 15 mins cook: 20 mins total: 35 mins Servings: 6 Yield: 6 servings

TAG : Miso Soup With Seaweed

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