Tokyo Japanese Wakame Seaweed Soup

See also Tokyo Japanese Wakame Seaweed Soup

Tofu and Wakame Miso Soup – TOIRO

Ingredients For Wakame Seaweed Soup:

  • 1/4 ounce [7 g] dried wakame [edible seaweed]
  • 1/2 pound [227 g] white fish
  • Salt
  • 1 teaspoon [5 mL] sake [Japanese rice wine]
  • 1 tablespoon [15 mL] cornflour
  • 1 cup [250 mL] boiling water
  • 2 1/2 cups [675 mL] fish stock
  • 1 teaspoon [5 mL] soy sauce
  • Monosodium glutamate [optional]
  • Yuzu peel [or lemon peel]

Directions For Wakame Seaweed Soup:

Soften wakame in water.

Cut off the hard part in centre.

See also Boiled Lobsters

Cut remaining wakame to 2-inch [5 cm] pieces; reserve.

Cut fish into pieces about 1/4 inch [1 cm] thick.

Sprinkle with a little salt and sake, and stand for 10 minutes.

Coat with cornflour.

Put into boiling water piece by piece and boil.

Heat fish stock.

Add salt to taste and reserved wakame.

When soup boils, add soy sauce.

Monosodium glutamate will improve the taste.

Place fish and wakame in soup bowls.

Pour hot soup on top.

Put small piece of yuzu peel or lemon peel in for fragrance.

Enjoy delicious recipes with Tokyo Japanese.

See also Crabmeat-Flavored Pollock au Gratin