・ Dried wakame (乾燥わかめ / Kansō wakame)……４g
・ Water (水 / Mizu)……1000ml
・ Broth bags (だしパック / ※Dashi pakku)……２
・ Light soy sauce (薄口醤油 / Usukuchi shōyū)……２tsp
・ Salt (塩/ Shio)……1tsp
・ Black pepper (ブラックペーパー / Burakku peppah)……Pinch
・ Leeks (万能ねぎ / Bannō-negi)……10g・ White roasted sesame (白炒りごま / Shiro irigoma)……１tsp
【How to Make】
① Add the water and broth bags to a pot and bring them water to a boil. Once the water starts to boil, leave the broth bags for 3-4 minutes and then remove them. Set aside 1tbsp of the broth for to use on a separate mustard spinach dish. Cut the leeks into bite-size pieces.
② To the pot, add the dried wakame and light soy sauce. Season to taste with salt.
③ Transfer the soup to serving bowls. Add the leeks, black pepper, and white roasted sesame.
※Dashi packs (だしパック / Dashi pak-ku)
Stock, or dashi, is traditionally prepared with konbu (kelp), katsuobushi (smoked and dried bonito) or niboshi (dried sardines), dried shītake mushrooms and water, but it can also be made with packs (like teabags) of these ingredients in powdered form. These packs, which can be purchased at a grocery stores, simplify the making of stock to basically adding water, bringing it to a boil, and then simmering for 3-5 minutes.
Recipe Developed by: Machiko Tateno
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