Easiest Way to Make Quick Chinese Style Soup with Wakame Seaweed and Onion

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chinese style soup with wakame seaweed and onion. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chinese Style Soup with Wakame Seaweed and Onion is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Chinese Style Soup with Wakame Seaweed and Onion is something which I have loved my entire life.

Great recipe for Chinese Style Soup with Wakame Seaweed and Onion. For the side dish to a chinese style dinner. You do not have to thicken the soup. Recipe by Yume Here is how to make Wakame Seaweed and Japanese Long Onion Soup.

To get started with this particular recipe, we must first prepare a few components. You can cook chinese style soup with wakame seaweed and onion using 8 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Chinese Style Soup with Wakame Seaweed and Onion:

1. Make ready 3 grams Wakame seaweed (dried)
2. Get 1/2 Onion
3. Prepare 600 ml water
4. Make ready 1 tsp or more ★Weipa
5. Get 1 tsp ★Soy sauce
6. Make ready 1 dash ★Sesame oil
7. Take 1 Toasted sesame seeds
8. Get 1 Katakuriko slurry

Other than this minor change the flavor was good. I don't usually put carrot and potato in my miso soup so that was a nice change. A couple recommendations: there is no need to dirty two pots. Just use the large pot that the vegetables were cooked in to make the soup.

Instructions to make Chinese Style Soup with Wakame Seaweed and Onion:

1. Rehydrate the wakame in water, slice the onion.
2. Pour 600 ml of water and sliced onion into a pot. When it comes to a boil, add the wakame and ★ ingredients, thicken the soup with katakuriko slurry, and it's done.

A couple recommendations: there is no need to dirty two pots. Just use the large pot that the vegetables were cooked in to make the soup. Bring the soup stock to a boil in a pot. Add the leek, carrot and shiitake mushrooms. Add the wakame seaweed and tofu cubes.

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