Recipe of Speedy Wakame Seaweed and Garlic Soup with Cabbage

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, wakame seaweed and garlic soup with cabbage. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Wakame Seaweed and Garlic Soup with Cabbage is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Wakame Seaweed and Garlic Soup with Cabbage is something that I’ve loved my whole life.

A bowl of seaweed soup is good for anyone, any time. Korean seaweed soup is a very simple soup. It's made from wakame seaweed simmered in water with mushrooms, sesame oil, garlic and tamari. These ingredients come together into a comforting broth swirling with umami flavor.

To begin with this recipe, we have to prepare a few components. You can cook wakame seaweed and garlic soup with cabbage using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Wakame Seaweed and Garlic Soup with Cabbage:

1. Take 2 clove Garlic
2. Take 1/8 head Cabbage
3. Prepare 1 tbsp Sesame oil
4. Get 1 to 2 tablespoons ☆ Dried wakame seaweed
5. Get 500 ml ☆ Water
6. Get 1 tbsp ☆ Chicken soup stock (granules)
7. Get 1 tbsp ☆ Sake
8. Get 1 tsp ☆ Soy sauce
9. Take 1 ☆ Salt and pepper
10. Get 1 Sesame seeds

Mussels are called honghap (홍합), so miyeokguk with mussels is honghap miyeokguk. Add garlic and ginger and continue to sauté for another minute. When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Cut out stems when slicing mushrooms and discard.

Instructions to make Wakame Seaweed and Garlic Soup with Cabbage:

1. Thinly slice the garlic into rounds and cut the cabbage into bite-sized bits.
2. Lightly sauté the garlic in sesame oil in a wok or frying pan to release the aroma.
3. Add cabbage and briskly sauté.
4. Add ingredients marked ☆, then bring to a boil.
5. Transfer to serving dishes, sprinkle with sesame seeds, and serve.

When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Cut out stems when slicing mushrooms and discard. Bring to a boil on high heat. 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.

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