Fresh Wakame seaweed is in season in spring in Japan!
My mom bought it as a souvenir.
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). Of course it goes great with any kind of dish, especially the rice dish :)
You can blanch the fresh Wakame in boiling water (which will turn the natural brown color to the green we are familiar with) and freeze up to a year. When you use, you can just defrost at room temperature or soak in water.
There are many ways to enjoy fresh Wakame seaweed. Leaves can be used for Shabu Shabu (enjoy leaves changing color in hot water and eat with Ponzu sauce), Miso soup, salad, etc… Stems can be used for Tsukudani (simmered dish), Kinpira (stir-fried dish), etc…
Fresh Wakame Seaweed Soup
Difficulty: Very Easy
Number of servings: 4
100g (3.5oz.) fresh Wakame leaves *or rehydrate 4 pinches of dried Wakame in water and drain
* 800ml water
* 4 tsp. chicken stock powder *or 2&2/3 tsp. Ajinomoto Hondashi Kombu Dashi stock powder (Vegetarian stock)
* chopped long onion
* toasted white sesame seeds
* a dash of sesame oil *or Ra-Yu (hot chili oil)
1. Blanch the fresh Wakame leaves in boiling water (which will turn the natural brown color to the green).
2. Put A in a pot and bring to a boil.
3. Add Wakame and cook until hot.
4. Place B in serving bowls.
5. Ladle the soup into the bowls.
Kuki Wakame no Tsukudani (Seaweed Stems Boiled Down in Soy Sauce) Recipe
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