Eat-a-Lot Wakame Sea Vegetable Soup

Name: Eat-a-Lot Wakame Sea Vegetable Soup (Wakame Takusan Sūpu)
Cuisine: Japanese
Ingredients: 1 tablespoon sesame oil; 2 garlic cloves, minced; 1 tablespoon peeled and julienned ginger; 3 scallions, both green and white parts, cut into thin disks; 4¼ cups chicken broth; ¼ cup sake (rice wine); ¼ cup sake (rice wine); 1 tablespoon instant wakame sea vegetable, soaked in cold water for 2 minutes, and drained; 1 tablespoon instant wakame sea vegetable, soaked in cold water for 2 minutes, and drained; 1 tablespoon white sesame seeds, toasted; Tamari to taste; Ground white pepper to taste

Wakame Takusan Sūpu

Preparation info

4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

I sometimes crave minerals and vitamin-rich wakame sea vegetable and want to eat a lot of it. Upon such a request from my body, this soup provides complete satisfaction.

Using chicken broth rather than dashi as a base provides a richer, international flavor to this simple, nourishing soup.

Ingredients

1 tablespoon sesame oil
2 garlic cloves, minced
1 tablespoon peel

Asia
Japan
Soup

Method

In a medium pot, heat the sesame oil over medium heat until it is hot but not smoking. Add the garlic and ginger, and cook, stirring, 30 seconds.

Add the white part of the scallions, reserving the green part, and cook, stirring, for 1 minute.

Add the chicken broth and sake, and bring the mixture to a boil. Add the wakame and the sesame seeds. Season the soup with a