Wakame Soup with the Soaking Liquid of Dried Maitake
Wakame Soup with the Soaking Liquid of Dried Maitake

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, wakame soup with the soaking liquid of dried maitake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Wakame Soup with the Soaking Liquid of Dried Maitake is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Wakame Soup with the Soaking Liquid of Dried Maitake is something which I’ve loved my whole life.

Find Deals on Dried Wakame Seaweed in Vegetables on Amazon. Great recipe for Wakame Soup with the Soaking Liquid of Dried Maitake. I always dry the mushrooms since they become nutritious and delicious with drying. The liquid to rehydrate the mushrooms, especially with maitake mushrooms, has a lot of flavor and fragrance, so it goes well in a soup or a.

To begin with this particular recipe, we must prepare a few components. You can cook wakame soup with the soaking liquid of dried maitake using 8 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Wakame Soup with the Soaking Liquid of Dried Maitake:
  1. Take 600 ml Soaking liquid from reconstituting maitake mushrooms
  2. Prepare 2 tbsp Dried wakame seaweed
  3. Take 1/2 Japanese leek
  4. Prepare 1 tbsp Beef soup stock (like Dashida)
  5. Get 1 tbsp Sake
  6. Prepare 1 dash Pepper
  7. Get 1 tsp Roasted sesame seeds
  8. Take 1 tsp Sesame oil

For a more robust soup, substitute thinly sliced beef for the mushrooms. Add mushrooms to pot along with shallot, leek, onion, celery, carrot, and potato. Increase heat to medium-high, and cook vegetables, stirring often, until they begin to soften, about ten minutes. Add soaking liquid from mushrooms, stock, tamari, cognac, and bay leaf.

Steps to make Wakame Soup with the Soaking Liquid of Dried Maitake:
  1. This soup used the soaking liquid of the dried maitake mushrooms or any other dried mushrooms (see. You can also add the maitake as a ingredient in the soup.
  2. Heat the soaking liquid and add the sake and dashida. If it is not salty enough, add a little salt (not listed) to adjust the taste.
  3. Once the soup comes to a boil, add the rehydrated wakame seaweed and the Japanese leek (thinly and diagonally sliced), and the roasted sesame seeds.
  4. Drizzle in some sesame oil to give a finishing touch.

Increase heat to medium-high, and cook vegetables, stirring often, until they begin to soften, about ten minutes. Add soaking liquid from mushrooms, stock, tamari, cognac, and bay leaf. Turn down the heat and add the seaweed then stir in the miso paste, the sesame oil and soy sauce. Taste, adding more miso for a deeper flavour if you wish. Place the bok choy into serving bowls, add the cooked noodles, then pour over the miso stock.

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