How to Cook Appetizing Wakame, Egg & Harusame Soup

how to cook appetizing wakame egg harusame soup

Wakame, Egg & Harusame Soup. Turn to medium-low and crack the eggs on top of the wakame, replacing the cover. Cook a few minutes—depending on how done you like your eggs. While the eggs are cooking, spread the miso around the inside of the bowl you will be eating out of, and slice your butter into small slivers that will melt easily.

Wakame, Egg & Harusame Soup Above all, it is very low in calories and I used to cook this soup very often when I was weight conscious, in. The flavor of the wakame is good. The egg contains a lot of nutrients which are good for rejuvenation. You can cook Wakame, Egg & Harusame Soup using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Wakame, Egg & Harusame Soup

  1. Prepare 600 ml of Chicken Stock.
  2. You need 2 tablespoons of Sake (Rice Wine).
  3. It’s 2-3 of thin slices Ginger *cut into fine strips.
  4. Prepare 1 of Spring Onion *finely chopped, save some for topping.
  5. It’s 1 teaspoon of Soy Sauce.
  6. It’s of Sesame Oil.
  7. Prepare of Finely Ground White Pepper.
  8. It’s of Salt *if required.
  9. It’s 1 tablespoon of Dry Cut Wakame.
  10. You need 50 g of Dry Harusame Noodles.
  11. You need 1 of Egg *lightly whisked.
  12. It’s of Toasted Sesame Seeds.

This dish is very easy and good for when you have no time. Japanese Food Lovers' Comments. other egg recipes. Wakame, a sea vegetable, contains loads of energizing minerals, like magnesium, iodine, calcium and iron. It's delicious in this savory breakfast.

Wakame, Egg & Harusame Soup instructions

  1. Place Chicken Stock, Sake, Ginger and Spring Onion (save some green parts for topping) in a saucepan. Bring to the boil, then reduce heat to simmer for a few minutes..
  2. Add Soy Sauce and a few drops Sesame Oil. Check the flavour, and season with Salt and White Pepper as required..
  3. Add Dry Cut Wakame and Dry Harusame Noodles to the soup. When Harusame Noodles become transparent, add lightly whisked Egg slowly in a circular motion into the simmering soup, and stir gently. When the Egg is cooked, remove from heat..
  4. Sprinkle with finely chopped green parts of Spring Onion and Toasted Sesame Seeds, and enjoy..

The recipe uses cooked quinoa or brown rice, so make a batch ahead of time to have it ready for the morning. furikake (I used wakame and egg type. You can substitute this with other furikake, beef/chicken floss, etc.) Shredded chicken for the filling (you can also use tuna, egg, kani, etc.) Place the seaweed in the bottom of the bowl and place the scrambled egg on top. Heat a nonstick skillet over medium heat. Wakame is packed with 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.

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