Nagaimo can be added in miso soup. You can slice it thinly, just you would carrots or other vegetables, but it can be also smashed with a rolling pin to give it more interesting texture. Nagaimo can be eaten raw, so that you can either cook well or very lightly. You can enjoy the difference of texture depending on how long you cook it.
The Japanese usually use combination of 2 or more ingredients to miso soup, for better presentation, flavor, and nutrition. You can add any kind of greens to nagaimo. I added kohlrabi greens, which I found in my fridge.
Ingredients (for 2 servings)
- 2 cups dashi
- 2″ nagaimo peeled
- Kohlrabi greens (or other greens)
- 2 tbsp miso paste
Several Ways to Make Dashi
- Make dashi from katsuobushi
- Make dashi from kombu
- Make homemade MSG free dashi powder
- Buy granulated instant dashi base