Wakame Soup with the Soaking Liquid of Dried Maitake

Name: Wakame Soup with the Soaking Liquid of Dried Maitake
Yield: 3 servings
Cuisine: American
Ingredients: 600 ml Soaking liquid from reconstituting maitake mushrooms; 2 tbsp Dried wakame seaweed; 1/2 Japanese leek; 1 tbsp Beef soup stock (like Dashida); 1 tbsp Sake; 1 dash Pepper; 1 tsp Roasted sesame seeds; 1 tsp Sesame oil

cookpad.japan @cookpad_jp

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 simmering dish. I heard that the soaking liquid also holds a lot of nutrition.

If the soaking liquid is less than 600 ml, add some water. If the soaking liquid has a strong smell, adjust by adding some water as well. Recipe by Heartful Kitchen Rei

cookpad.japan @cookpad_jp

If the soaking liquid is less than 600 ml, add some water. If the soaking liquid has a strong smell, adjust by adding some water as well. Recipe by Heartful Kitchen Rei

Saved

Ingredients

3 servings

600 mlSoaking liquid from reconstituting maitake mushrooms
2 tbspDried wakame seaweed
1/2Japanese leek
1 tbspBeef soup stock (like Dashida)
1 tbspSake
1 dashPepper
1 tspRoasted sesame seeds
1 tspSesame oil

Saved

Steps

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.