Wakame is a type of seaweed. Seaweed is a great vegetable to get your kids into. Dried and lightly seasoned it’s a healthy afternoon snack, add some rice and fish and you have the classic sushi wrapping. In this dish, it’s in it’s wet form on a soup often used as an appetizer. I remember getting it at Kim Chee II back when I was little, I always loved the Seaweed soup there. Finally I found a packet of dried wakame for soups at our local Asian market so I was thrilled I could not make this. You can also add the wakame into miso soup to make it a little more hearty. This is a slow cooker recipe, it’s good to make when you’re busy in the evening so there is something waiting for you when you get home.
¼ C Dried Wakame (seaweed)
4-5 C Water
1 ½ T Chicken Bullion
1 T Shoyu
1 tsp Black Sesame Seeds
1 tsp White Sesame Seeds
1” Thick Soft Tofu, gently cut into small cubes
Green Onions, chopped (for garnish)
Dash of (seasoning to taste):
Add water, chicken Bullion, shoyu, seasonings, & sesame seeds in a small crock pot. Turn to High and let simmer for 30 minutes to 1 hour.
Add your dried wakame and tofu cubes and let cook for another hour. Check and season to taste.
To serve, put small handful of green onions on the bottom of a soup bowl and scoop soup into bowl with a generous amount of seaweed.
Serve hot before meal as an appetizer.