Wakame Soup
Cooking Time
Prep Time
Difficulty
Cuisine
This Wakame Soup has its roots in the rich Asian cuisine, particularly Japanese. It is characterized by its deep umami flavor, often considered the “fifth fundamental taste,” in addition to the four traditionally recognized tastes: sweet, sour, salty, and bitter. The term “umami” comes from Japanese and can be translated as “savory” or “delicious.” Umami is therefore characterized by a complex, rich, and deep flavor.
Wakame, this seaweed, is the central element that gives this soup its distinctive flavor and character. It’s a staple ingredient in Japanese cuisine and boasts an incredible nutritional profile: it is a generous source of fiber and protein, but this seaweed is also a formidable antioxidant that boosts the immune system and aids digestion. Mayumi, the head of our Japanese section, certifies: Wakame helps maintain beautiful hair and gives it a shiny look! It’s recognized in Japan as a given.
In this soup, the vegetable broth serves as a base to enrich and complete the flavors, adding an extra layer of aroma. Onion and ginger add their aromatic notes, and roasted sesame seeds and spring onions provide texture and color as a garnish.
Very easy and quick to prepare, this Wakame Soup will allow you to explore some of the unique flavors of Japanese cuisine.
Wakame Soup
Ingredients
- 1 medium onion thinly sliced
- 2 teaspoons of dried Wakame
- 3-4 thin slices of ginger about 15g
- 1 teaspoon of sesame oil
- 1 cube of vegetable broth
- 700 ml of water
- 1/2 teaspoon of salt (adjust as needed)
- Pepper to taste
- 1 spring onion thinly sliced (for garnish)
- Roasted sesame seeds for garnish (optional)
Instructions
- Start by rehydrating the wakame in some water for about 10 minutes. Drain and set aside.
- In a large pot, heat the sesame oil over medium heat. Add the onions and ginger, and sauté until tender.
- Add water and vegetable broth cube to the pot. Bring to a boil.
- Reduce heat and add the rehydrated wakame. Let it simmer for 10 minutes.
- Season with salt and pepper according to your taste.
- Serve hot, garnished with slices of spring onion and, if you wish, roasted sesame seeds.
A recipe proposed by Maison Marmite
