Nagaimo can be added in miso soup. You can slice it thinly, just you would slice 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 well it’s cooked.
Japanese usually use combination of 2 or more ingredients in miso soup, for better presentation, flavor, and nutrition. You can add any kind of greens with nagaimo. Today, I added kohlrabi greens, which I found in my fridge.
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