Ingredients with Measurements:
- 1/2 cup dried wakame seaweed
- 4 cups water
- 1/2 cup sliced shiitake mushrooms
- 1/2 cup diced firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 green onions, sliced
- 1 tablespoon sesame oil
Special equipment needed:
- Soup pot
- Cutting board
- Knife
- Measuring cups and spoons
- Grater
Step-by-step instructions:
1. Soak the dried wakame seaweed in a bowl of cold water for 10 minutes, then drain and rinse.
2. In a soup pot, bring 4 cups of water to a boil. Add the soaked wakame seaweed, sliced shiitake mushrooms, diced tofu, soy sauce, mirin, salt, black pepper, red pepper flakes, minced garlic, and grated ginger.
3. Reduce the heat to low and simmer for 10 minutes, or until the mushrooms are tender.
4. Add the sliced green onions and sesame oil to the soup and stir to combine.
5. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 70
Fat: 4g
Carbohydrates: 5g
Protein: 5g
Sodium: 500mg
Fiber: 1g
Sugar: 1g
Substitutions for ingredients:
- Dried shiitake mushrooms can be used instead of fresh shiitake mushrooms.
- Silken tofu can be used instead of firm tofu.
- Rice vinegar can be used instead of mirin.
Variations:
- Add cooked rice noodles or udon noodles to the soup for a heartier meal.
- Use vegetable broth instead of water for a richer flavor.
- Add sliced carrots or bok choy for extra vegetables.
Tips and tricks:
- Soak the wakame seaweed in cold water to rehydrate it before adding it to the soup.
- Use a sharp knife to slice the shiitake mushrooms thinly.
- Grate the ginger using a microplane grater for a fine texture.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions, sesame seeds, or red pepper flakes.
Pairings:
Serve with steamed rice or a side salad.
Suggested side dishes:
Steamed rice, cucumber salad, or edamame.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the flavor.
- If the soup is too bland, add more soy sauce or salt to taste.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Wakame seaweed is a popular ingredient in Japanese cuisine and is often used in soups and salads.
Flavor profiles:
Savory, umami, slightly spicy, and slightly sweet.
Serving suggestions:
Serve the soup as a light lunch or dinner.
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Region: Japanese