Recipe: Yummy Wakame Soup with the Soaking Liquid of Dried Maitake

Delicious, fresh and Yummy.

Wakame Soup with the Soaking Liquid of Dried Maitake. Add soaking liquid from mushrooms, stock, tamari, cognac, and bay leaf. Wakame soup is highly nutritious soup that contains a high content of calcium and iodine. Most of the time, it is served with Yakiniku (Japanese Grilled Meat / BBQ).

Wakame Soup with the Soaking Liquid of Dried Maitake Wakame is seaweed that is often found in dried form as opposed to fresh and salt preserved, especially outside Japan. Wakame has mild flavor and soft texture. It is commonly used in Miso Soup and Sunomono. You can cook Wakame Soup with the Soaking Liquid of Dried Maitake using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Wakame Soup with the Soaking Liquid of Dried Maitake

  1. Prepare 600 ml of Soaking liquid from reconstituting maitake mushrooms.
  2. It's 2 tbsp of Dried wakame seaweed.
  3. It's 1/2 of Japanese leek.
  4. It's 1 tbsp of Beef soup stock (like Dashida).
  5. You need 1 tbsp of Sake.
  6. You need 1 dash of Pepper.
  7. Prepare 1 tsp of Roasted sesame seeds.
  8. You need 1 tsp of Sesame oil.

Where to Find and How to Use. Seaweed has long been a staple of Japan. Wakame aids in weight loss, maintains hormonal balance, improves skin health, and helps build strong bones. Let's look at them in detail Wakame (わかめ) is a type of seaweed and commonly used in soups like miso soup and salads like tofu salad, as well as a side dish to vegetables, like cucumber.

Wakame Soup with the Soaking Liquid of Dried Maitake step by step

  1. This soup used the soaking liquid of the dried maitake mushrooms or any other dried mushrooms (see. You can also add the maitake as a ingredient in the soup..
  2. Heat the soaking liquid and add the sake and dashida. If it is not salty enough, add a little salt (not listed) to adjust the taste..
  3. Once the soup comes to a boil, add the rehydrated wakame seaweed and the Japanese leek (thinly and diagonally sliced), and the roasted sesame seeds..
  4. Drizzle in some sesame oil to give a finishing touch..

Browse All Wakame Recipes. alaria. salted seaweed. miyeok (Korean). A deep green, edible seaweed popular in Japan and other Asian countries. It's used like a vegetable in soups and simmered dishes, as well as occasionally in salads. The browner versions are more strongly flavored. Seaweed & Tofu Soup Be sure not to overheat the miso or its beneficial bacteria would be destroyed.