Wakame Soup Recipe by Andrew Sterman | Winter Immunity in Denver, CO
Wakame Soup
A healthy and nourishing winter soup recipe that focuses on Wakame: a salty-sweet edible seaweed full of ocean nutrients, including iodine. Special thanks to Andrew Sterman for the recipe.
Soup and broths like this one offer us easy hydration, something most of us need more of. The special ingredients in this recipe focus on building deep immunity as well as hydration. Check your local specialty store, or order them online through the links.
Wakame Soup Recipe for Immunity in Winter in Denver, CO
Scallions (Green Onion) 2, trimmed and thinly sliced
Dried Black Mushrooms (or Dried Shiitake) 2-3, soaked (if dried), thinly sliced
Water or Broth 3 cups
Soy Sauce or Tamari 1 teaspoon
Sea Salt to taste
Fresh Ginger. 1 thin slice, slivered
Wakame (dried, ready to use type) 2 Tablespoons
Sesame Seeds 1 Tablespoon
Toasted Sesame Oil 1 teaspoon, more as desired
Instructions:
Soak the dried mushrooms in hot water in a bowl. They will soften in about 20 minutes. Remove, trim and discard the stems, and slice the mushrooms into thick or thin pieces. Fresh shiitake mushrooms can be used in place of dried.
In a pot, bring the water to a boil. Add the mushrooms (with some of the soaking water) and add the dried red dates.
Add the dried Wakame directly to the soup pot. Add the soy sauce of tamari and the scallions.
The soup is ready in about 2-3 minutes. Serve in bowls, adding a splash of toasted sesame oil to each bowl and a pinch of sesame seeds (toasting them if desired).
