Step-by-Step Guide to Prepare Homemade Wakame Soup with the Soaking Liquid of Dried Maitake

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, wakame soup with the soaking liquid of dried maitake. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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 always dry the mushrooms since they become nutritious and delicious with drying.

Wakame Soup with the Soaking Liquid of Dried Maitake is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Wakame Soup with the Soaking Liquid of Dried Maitake is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook wakame soup with the soaking liquid of dried maitake using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Wakame Soup with the Soaking Liquid of Dried Maitake:

1. Make ready 600 ml Soaking liquid from reconstituting maitake mushrooms
2. Prepare 2 tbsp Dried wakame seaweed
3. Get 1/2 Japanese leek
4. Make ready 1 tbsp Beef soup stock (like Dashida)
5. Take 1 tbsp Sake
6. Prepare 1 dash Pepper
7. Get 1 tsp Roasted sesame seeds
8. Get 1 tsp 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.

Steps to make Wakame Soup with the Soaking Liquid of Dried Maitake:

1. 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.
2. 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.
3. 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.
4. Drizzle in some sesame oil to give a finishing touch.

Add soaking liquid from mushrooms, stock, tamari, cognac, and bay leaf. Add thyme and rosemary, and puree with a vertical hand blender until smooth. 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.

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