Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, wakame soup with the soaking liquid of dried maitake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Add soaking liquid from mushrooms, stock, tamari, cognac, and bay leaf. Wakame is a nutritious, edible seaweed that brings a unique taste and texture to a variety of dishes. In addition to bringing a unique taste and texture to soups and salads, wakame is low in calories but high in several nutrients that are essential to health. Wakame soup is highly nutritious soup that contains a high content of calcium and iodine.
Wakame Soup with the Soaking Liquid of Dried Maitake is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Wakame Soup with the Soaking Liquid of Dried Maitake is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook wakame soup with the soaking liquid of dried maitake using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Wakame Soup with the Soaking Liquid of Dried Maitake:
- Make ready 600 ml Soaking liquid from reconstituting maitake mushrooms
- Make ready 2 tbsp Dried wakame seaweed
- Get 1/2 Japanese leek
- Make ready 1 tbsp Beef soup stock (like Dashida)
- Prepare 1 tbsp Sake
- Take 1 dash Pepper
- Prepare 1 tsp Roasted sesame seeds
- Prepare 1 tsp Sesame oil
Wakame is seaweed that is often found in dried form as opposed to fresh and salt preserved, especially outside Japan. Wakame has mild flavor and soft texture. It is commonly used in Miso Soup and Sunomono. Wakame (ワカメ), Undaria pinnatifida, is a species of edible seaweed, a type of marine algae, and a sea vegetable.
Steps to make Wakame Soup with the Soaking Liquid of Dried Maitake:
- This soup used the soaking liquid of the dried maitake mushrooms or any other dried mushrooms (see. You can also add the maitake as a ingredient in the soup.
- Heat the soaking liquid and add the sake and dashida. If it is not salty enough, add a little salt (not listed) to adjust the taste.
- Once the soup comes to a boil, add the rehydrated wakame seaweed and the Japanese leek (thinly and diagonally sliced), and the roasted sesame seeds.
- Drizzle in some sesame oil to give a finishing touch.
It is commonly used in Miso Soup and Sunomono. Wakame (ワカメ), Undaria pinnatifida, is a species of edible seaweed, a type of marine algae, and a sea vegetable. It has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups and salads. Sea farmers in Japan have grown wakame since the Nara period.
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