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
Spring Onion *finely chopped
Toasted Sesame Seeds
- Soak Dry Cut Wakame in cold water for 10 minutes or until soft, drain and squeeze to remove excess water.
- 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.
- Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy.