Wakame Soup with the Soaking Liquid of Dried Maitake. 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.
I heard that the soaking liquid also holds a lot of nutri. Dried Wakame, To Soak or Not. Now, when we cook with dried wakame, you can either soak in water prior to use or directly add in whatever the liquid you are cooking with. You can cook Wakame Soup with the Soaking Liquid of Dried Maitake using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Wakame Soup with the Soaking Liquid of Dried Maitake
- You need 600 ml of Soaking liquid from reconstituting maitake mushrooms.
- It’s 2 tbsp of Dried wakame seaweed.
- You need 1/2 of Japanese leek.
- Prepare 1 tbsp of Beef soup stock (like Dashida).
- You need 1 tbsp of Sake.
- Prepare 1 dash of Pepper.
- It’s 1 tsp of Roasted sesame seeds.
- Prepare 1 tsp of Sesame oil.
Dissolve the miso in some of the stock and add it to the soup. Serve with a garnish of slivered green onion. Add soaking liquid from mushrooms, stock, tamari, cognac, and bay leaf. Add thyme and rosemary, and puree with a vertical hand blender until smooth.
Wakame Soup with the Soaking Liquid of Dried Maitake step by step
- 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..
- 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..
- 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..
- Drizzle in some sesame oil to give a finishing touch..
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 simmering dish. I heard that the soaking liquid also. Wakame is a delicate, lightly sweet seaweed, often used raw and rehydrated in salads and miso soup. Because of its silky, satiny texture, I find it important to pair wakame with ingredients that have some crunch or chew, like pink shrimp or cucumbers in a Japanese sunomono salad, for better balance. Add some to massaged kale salads along with avocado, toasted sesame seeds, and lightly pickled.
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