I first discovered wakame during my Culinary Nutrition Expert course. Before that, my seaweed experience was pretty much limited to nori, especially in sushi rolls. But wakame? It's a whole different ball game! It brings a unique texture and flavour to dishes, and it's the star of the show in this Wakame Miso Soup with Shiitake Mushrooms.
Wakame is more than just a tasty ingredient; it's a nutritional powerhouse. It's rich in iodine, which is essential for a healthy thyroid. Shiitake mushrooms offer a good dose of B vitamins and boost your immune system. And let's not forget miso paste—made from fermented soybeans- full of gut-friendly probiotics. So, this soup is not just comforting; it's also good for you!
So, grab your apron and let's get cooking!
Wakame Miso Soup with Shiitake Mushrooms
• 4 cups vegetable broth
• 2 tbsp miso paste (white or red)
• 2 tbsp wakame, rehydrated and chopped
• 1 cup shiitake mushrooms, sliced
• 2 green onions, sliced
• 1 teaspoon sesame oil
Optional: a dash of soy sauce or tamari for extra flavour
1. In a pot, heat the vegetable broth over medium heat until it starts to simmer.
2. Add the rehydrated wakame and sliced shiitake mushrooms to the pot.
3. Let the soup simmer for about 10 minutes, allowing the flavours to meld together.
4. Remove the pot from heat and let it cool for a couple of minutes.
5. Take a small amount of the slightly cooled broth and dissolve the miso paste in it. Add this back to the pot, stirring well to combine.
6. If you like, add a dash of soy sauce or tamari for extra flavour.
7. Finish and Serve: Drizzle in the sesame oil and garnish with sliced green onions just before serving.
So there you have it—a simple yet nutritious recipe that's perfect for a cozy night in or as a starter for a more elaborate meal. I'd love to hear your thoughts on this recipe, so don't hesitate to share!
Hope you enjoy making and eating this delicious, health-boosting soup!
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