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Wakame Soup
Serves 2 · About 10 min
Dried wakame seaweed and leek simmered in chicken stock, with sesame oil and sesame seeds for aroma.
① Cut the green onions→② Bring the soup to a boil→③ Add the wakame and leek→④ Adjust the flavor
What to buy
Dry goods
Vegetables
Seasonings
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How to make it
1
Cut the green onions
- On a cutting board, cut the leek into thin diagonal slices (2–3 mm wide)
How to tell it's doneAll the leek is cut into thin diagonal slices.
2
Bring the soup to a boil
- Put 400 ml water and 2 tsp chicken stock powder in a pot over medium heat
How to tell it's doneBig bubbles are bubbling up from the edge of the pot.
3
Add the wakame and leek
- Add the dried wakame as is (it soaks up water in the soup and spreads out big)
- Add the leek and simmer for 1 minute
How to tell it's doneThe wakame has spread out and is soft, and the leek is soft.
4
Adjust the flavor
- Add 1 tsp soy sauce, a pinch of salt and a pinch of pepper, mix, and taste it
- Turn off the heat and add 1 tsp sesame oil
- Pour into bowls, and sprinkle 1 tsp white toasted sesame seeds, crushing them between your fingertips
ReadyGreen wakame and white leek float in the soup, and it smells of sesame oil.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
Too much wakame fills the potDried wakame grows a lot when it soaks up water. Next time stick to 1 tbsp.
The wakame turned mushyIt simmered too long. Turn off the heat 1–2 minutes after adding the wakame.
Too saltyAdd water 50 ml at a time and heat again.
The flavor is weakAdd salt a pinch at a time, tasting each time.
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