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Ingredients35 m servings 116
Original recipe yields 6 servings
- 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.
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- Cook's Note:
- Shiitake or straw mushrooms can be used in place of white mushrooms.
Per Serving: 116 calories; 3.4 15.7 7.7 0 925 Full nutrition
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