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home > recipes > soups > oriental seaweed soup
1 1/2 oz of dried wakame seaweed 1 carrot shredded or coarse grated 2 cloves garlic minced 1 shallot fine chopped 1 small piece of ginger fine grated 3 Tbs oriental rice wine vinegar 3 Tbs soy sauce 2 tsp sugar 1 Tbs oriental sesame seed oil 4 dried shitake mushrooms, reconstituted 6 to 8 cups of water or vegetable broth cooked oriental noodles of choice I always pick up something new when I shop, so this soup recipe is a combination of ingredients I researched when figuring out how to make a oriental style seaweed soup. We loved it. Cut dried seaweed into manageable pieces as they are quite long. Soak in water about 5 minutes or softened. Rinse well and squeeze out excess moisture from seaweed. In a soup pot place the ginger, carrots, garlic and shallot with vinegar, soy sauce , sesame and sugar. Cook and stir over medium heat just to soften ingredients. Add the water or broth, enough to cover by a few inches,add reconstituted dried mushrooms and seaweed and bring to a boil and then simmer about 10 minutes. Correct seasonings if desired. To serve: add noodles to bowl and ladle in some of the seaweed soup. No extra salt is added as the seaweed and soy sauce have enough to flavor soup. Yield : 6 to 8 servings. Note: there are a variety of dried seaweeds but I read wakame is great for making seaweed soup and seaweed salad

Oriental Seaweed Soup


average rating = 5 stars(5.00001 comment available)
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keyword: oriental
keyword: seaweed
ethnicity: japanese
recipes for soups
recipes by butterflydog
Email Address:
(posted April 16, 2008)

1 1/2 oz of dried
wakame seaweed
1
carrot shredded or coarse grated
2 cloves
garlic minced
1
shallot fine chopped
1 small piece of ginger fine grated
3 Tbs oriental
rice wine vinegar
3 Tbs
soy
sauce
2 tsp
sugar
1 Tbs oriental
sesame
seed oil
4 dried shitake mushrooms, reconstituted
6 to 8 cups of water or vegetable
broth
cooked oriental noodles of choice

I always pick up something new when I shop, so this
soup recipe is a combination of ingredients I researched when figuring out how to make a oriental style seaweed soup. We loved it.

Cut dried
seaweed into manageable pieces as they are quite long. Soak in water about 5 minutes or softened. Rinse well and squeeze out excess moisture from seaweed. In a soup
pot place the ginger, carrots, garlic and shallot with vinegar, soy sauce , sesame and sugar. Cook and stir over medium heat just to soften ingredients. Add the water or broth, enough to cover by a few inches,add reconstituted dried mushrooms and seaweed and bring to a boil and then simmer about 10 minutes. Correct seasonings if desired. To serve: add noodles to bowl and ladle in some of the seaweed soup.

No extra
salt is added as the seaweed and soy
sauce have enough to flavor soup.

Yield : 6 to 8 servings.

Note: there are a variety of dried seaweeds but I read
wakame is great for making seaweed soup and seaweed salad


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from Mt Pocono, United States wrote:1  0

I tried this soup as per the recipe and found it so very authentic that it brought back many wonderful memories.
5 starsApril 24, 2008


 
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