Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, korean-style wakame soup. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
The Best Wakame Soup Recipes on Yummly Miso Soup Basics - Tofu And Wakame Miso Soup, Miso Soup, Seaweed Soup. Wakame soup is highly nutritious soup that contains a high content of calcium and iodine.
Korean-style Wakame Soup is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Korean-style Wakame Soup is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook korean-style wakame soup using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Korean-style Wakame Soup:
- Get 2 tbsp Dried wakame seaweed
- Make ready 1 clove's worth Thinly sliced garlic
- Get 5 cm Green onion (finely chopped)
- Take 800 ml Water
- Get 1 tsp ★Salt
- Prepare 1 tsp ★Soy sauce
- Take 1 tsp Chinese soup stock
- Get 1 Vegetable oil
- Prepare 1 Salt and pepper
It's actually the first real snow this winter. While these soups will definitely help you stay warm during cold days, soups are an essential part of. Ground beef and wakame brown seaweed simmer together in this traditional Korean soup. Eunah's Korean-Style Seaweed Soup. this link is to an external site that may or may not meet.
Instructions to make Korean-style Wakame Soup:
- Rehydrate the wakame and drain it. Finely chop the green onion.
- Pour the vegetable oil into a saucepan and add the garlic. Once fragrant, add the wakame, sprinkle in some salt and pepper, and stir-fry quickly.
- Add the water and soup stock. When it has come to the boil, add the ingredients marked ★, and add the finely chopped green onion to finish.
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. Miso soup, can it help bring world peace?
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