Wakame, Egg & Harusame Soup
Wakame, Egg & Harusame Soup

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, wakame, egg & harusame soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Sesame Avocado Toasts with Jammy Eggs and Wakame. feedmephoebe.com. Miso Soup with Tofu, Wakame Seaweed, Rice and Egg. Light, filling, healthy, gluten free (when using tamari), ramen-like, and very little calories.

Wakame, Egg & Harusame Soup is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Wakame, Egg & Harusame Soup is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have wakame, egg & harusame soup using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Wakame, Egg & Harusame Soup:
  1. Take 600 ml Chicken Stock
  2. Prepare 2 tablespoons Sake (Rice Wine)
  3. Prepare 2-3 thin slices Ginger *cut into fine strips
  4. Prepare 1 Spring Onion *finely chopped, save some for topping
  5. Prepare 1 teaspoon Soy Sauce
  6. Make ready Sesame Oil
  7. Make ready Finely Ground White Pepper
  8. Take Salt *if required
  9. Prepare 1 tablespoon Dry Cut Wakame
  10. Take 50 g Dry Harusame Noodles
  11. Prepare 1 Egg *lightly whisked
  12. Prepare Toasted Sesame Seeds

Rice, corn, egg, soy, meat, wakame. Green seaweed salad with shrimp eggs. Table served with sushi and traditional japanese food on dark background. Download Wakame stock vectors at the best vector graphic agency with millions of premium high quality, royalty-free stock vectors, illustrations and cliparts at reasonable prices.

Instructions to make Wakame, Egg & Harusame Soup:
  1. Place Chicken Stock, Sake, Ginger and Spring Onion (save some green parts for topping) in a saucepan. Bring to the boil, then reduce heat to simmer for a few minutes.
  2. Add Soy Sauce and a few drops Sesame Oil. Check the flavour, and season with Salt and White Pepper as required.
  3. Add Dry Cut Wakame and Dry Harusame Noodles to the soup. When Harusame Noodles become transparent, add lightly whisked Egg slowly in a circular motion into the simmering soup, and stir gently. When the Egg is cooked, remove from heat.
  4. Sprinkle with finely chopped green parts of Spring Onion and Toasted Sesame Seeds, and enjoy.

Wakame is a type of seaweed and commonly used in soups like miso soup and salads like tofu salad, as well as a side dish to vegetables, like cucumber. Wakame (ワカメ), Undaria pinnatifida, is a species of edible seaweed, a type of marine algae, and a sea vegetable. It has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups and salads. Sea farmers in Japan have grown wakame since the Nara period.

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