Miso Wakame Salad. In case you can't find the dried seaweed salad mix, you can use a more widely available wakame seaweed (the kind you see in miso soup) as a substitution. Soak wakame until tender and drain completely, toss it with thinly shredded cucumber and some cherry tomatoes, you will have a vibrant, refreshing seaweed salad to enjoy. Wakame is a type of seaweed commonly used in Japanese cuisine, especially in salads and soups such as miso soup.
Wakame: deep green in color, most commonly used in soups and salads. I used two types of seaweed to prepare these dishes. First, wakame was used in the miso soup and salad. You can have Miso Wakame Salad using 4 ingredients and 5 steps. Here is how you cook that.
Ingredients of Miso Wakame Salad
- You need 35 g of dry wakame.
- Prepare 1 teaspoon of miso paste.
- Prepare 1 tablespoon of sesame oil.
- Prepare 1 tablespoon of sesame seed.
Second, kombu was used to make the dashi (the basic stock for miso soup). It is full of vitamins and minerals and can be eaten cold or hot. The Japanese eat it in various ways, for example as a salad with sushi, but also as a 'vegetable' in miso soup. It's time to share my wakame recipe with you.
Miso Wakame Salad step by step
- Soak dried wakame in boiling water till it has fully expanded..
- Quickly rinse wakame in cold water so that the wakame stays crunchy. Drain and ensure that there is no excess water..
- Mix miso paste and sesame oil – this will be the salad dressing. The amount of miso depends on how strong you want the salad to taste. You might want to add some extra spices such as pepper or sansho for a kick of spice..
- Toast sesame seeds in pan over low heat until you smell the aroma of sesame..
- Mix wakame, dressing and toasted sesame seeds and serve..
You can use a ready assembled sea vegetable salad, or use a combination of wakame and hijiki seaweed. Simply place in a bowl of water for twenty minutes. While the seaweed is soaking, prepare the dressing. Or mix things up with this recipe for hot and sour. Not only is it commonly used as the main ingredient for seaweed salad, but it's also a common start of miso soup.
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