Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, wakame soup with the soaking liquid of dried maitake. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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 is a nutritious, edible seaweed that brings a unique taste and texture to a variety of dishes.
Wakame Soup with the Soaking Liquid of Dried Maitake is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Wakame Soup with the Soaking Liquid of Dried Maitake is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook wakame soup with the soaking liquid of dried maitake using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Wakame Soup with the Soaking Liquid of Dried Maitake:
- Make ready 600 ml Soaking liquid from reconstituting maitake mushrooms
- Get 2 tbsp Dried wakame seaweed
- Make ready 1/2 Japanese leek
- Take 1 tbsp Beef soup stock (like Dashida)
- Take 1 tbsp Sake
- Make ready 1 dash Pepper
- Prepare 1 tsp Roasted sesame seeds
- Take 1 tsp Sesame oil
Then it can be eaten raw as a salad or for soup. Firstly with the Kombu, it will add a more mild salty sweet texture for enhancing the flavor of the soup. Wakame (ワカメ), Undaria pinnatifida, is a species of edible seaweed, a type of marine algae, and a sea vegetable. It has a subtly sweet, but distinctive and strong flavour and texture.
Steps to make Wakame Soup with the Soaking Liquid of Dried Maitake:
- 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.
- 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.
- 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.
- Drizzle in some sesame oil to give a finishing touch.
It is most often served in soups and salads. Sea farmers in Japan have grown wakame since the Nara period. Seaweed has long been a staple of Japan, which is one of the longest living cultures in the world and is home to one of the remarkable blue zones. Most notably, a Japanese seafood known as wakame is rich in a number of vitamins and minerals. Browse All Wakame Recipes. alaria. salted seaweed. miyeok (Korean).
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