This is Wakame only soup. I recommend to add fresh Ginger. An absolutely simple soup, often served at Chinese restaurants in Japan, very popular over there, and I often crave for it.


2 to 3 Servings


2 to 3 tablespoons Dry Cut Wakame
4-5 thin slices Ginger *cut into fine strips
1-2 teaspoons Sesame Oil
2 cups Chicken Stock *OR 2 cups Water & 2 teaspoon Asian Chicken Bouillon Powder
1/2 teaspoon Salt *OR as required
White Pepper
Spring Onion *finely chopped
Toasted Sesame Seeds

  1. Soak Dry Cut Wakame in cold water for 10 minutes or until soft, drain and squeeze to remove excess water.
  2. Heat Sesame Oil in a saucepan, stir-fry Ginger, then add Wakame and cook for a minute. Add Chicken Stock and bring to the boil. Season with Salt and White Pepper.
  3. Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.