This is a really light soup which is perfect for when you crave something that isn’t too heavy or when you want to have a side soup to serve with a main dish. No dashi or stock required to keep it simple and quick. It's easy and ready to eat in less than 30 minutes!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Appetizers & Starters, Main
Cuisine: Japanese, Japanese Inspired, Vegan
Servings: 4
Author: Plant-Based Matters
Ingredients
1/2tbspneutral oil
4scallionsseparate whites from green parts, thinly sliced
2-3large shiitaketrim off the bottom and sliced thinly
Heat up a medium pot at medium high heat. Pour sunflower oil and add white parts of scallions. Cook for 1 minute until fragrant. Then add shiitake. Cook for 2 minutes until softened.
Add water. Cover and bring it to boil. Then reduce the heat to medium low. Add soy sauce, sugar, salt and white pepper. Stir well and bring it to gentle boil.
Add dried wakame, toasted sesame seeds, and toasted sesame oil. Cook for 2 minutes until the wakame is re-hydrated.
Serve with green parts of scallions on top. Sprinkle extra toasted sesame seeds and a drizzle of toasted sesame oil (optional.)
Notes
Dried wakame seaweed can be hydrated in water before adding to the soup. However, we recommend re-hydrating directly in the soup adds a touch of “sea flavor” which is a plus!
Adding dried wakame seaweed directly in the soup may add more saltiness to the soup (natural salt attached to the wakame.) If you are concerned, re-hydrated it in water first or use less salt at first and adjust it after wakame is cooked in step 3.