Refreshing Garlic Chives and Wakame Simmered with Jako

This is a lifesaver whenever I come home late from work.It's a bit salty, so adjust the amount of salt. Recipe by Ichigopapiko

I added cabbage to my usual wakame seaweed and garlic soup.For salted wakame, as per the instructions, soak in water to remove excess salt, then cut into bite-sized pieces.For fresh wakame, rinse well and cut into bite-sized pieces.If you prefer a more fully stewed cabbage-like texture, simmer for about 10 minutes during Step 4. Recipe by Mabo-

I used dried wakame seaweed and ended up with too much after rehydrating it.If you have any leftover wakame seaweed after making salad or soup, give this a try.Chikuwa and wakame seaweed give a good flavour to this dish. Drizzle soy sauce or mentsuyu on top before serving.Stir up the egg mixture when the edges start to set. Otherwise it will lose the nice yellow colour of the eggs and the result will turn out messy. Recipe by Shijimi24

My daughter requested salty yakisoba, which she loves, so I made this with the ingredients I had on hand.Step 2: Microwaving the noodles decreases the total cooking time.Step 4: Add 1 tsp or more for the salt to taste.Step 4: If you prefer a stronger flavor, increase the amount of chicken soup stock and salt.Use vegetables such as cabbage, bean sprouts, or anything else you have in your fridge. Recipe by Yuuyuu0221

I wanted a soup with a kick of ginger.I love ginger. It's best to grate it raw, but you can also use tubed ginger. Recipe by Tanshin funin no ryourinin

I made an arrangement to Potato and Konnyaku Stewed in Gochujang (Korean hot pepper paste). ( Recipe ID : 877095 ) I wanted to eat hijiki seaweed a little bit differently because I always eat it with a sweet and salty taste, so I made it spicy.Make sure to keep an eye on the pot as it simmered in Step 4 so that it doesn't burn.You can use satsuma-age deep fried fishcake or chikuwa fishpaste sticks instead of the deep fried tofu. For 2 to 3 servings. Recipe by annnnn

I wanted to eat a refreshing soup, so I used ponzu. The spiciness of ra-yu makes you crave for more.Please adjust the amount of ra-yu to your liking. Recipe by annnnn

I uploaded this recipe for my son who has to have a soup with his meal. He told me that he cooks 5 times the amount of this recipe even though he lives alone .The keys are to flavor the soup first, then add the ingredients, and not to simmer them too long. It's also delicious to add mushrooms. Recipe by Heartful Kitchen Rei

I attempted to recreate the flavor of my mother's hijiki soybean simmer. Instead of vegetable oil, I used sesame oil for stir frying for a touch.You can use pre-boiled soybeans, but note that the beans will slightly crumble. I used fresh shiitake but dried shiitake adds more flavor to the dish. Substitute the soaking liquid from the shiitake mushrooms for part of the water for a boost of umami. Try lotus root or konnyaku if you're looking for more vegetables to add in. You can also freeze the leftovers, by separating into individual servings. Recipe by Mu-noshippo.

I was thinking of recipes that uses somen noodles for the upcoming summer heat. But the warm noodles could also be served in the winter.Stir frying the wakame with sesame oil enriches the taste and fragrance. Recipe by nin

Perfect for pairing with grilled meat, Chinese, or Korean dishes... This wakame and onion soup is easy and delicious using only ingredients you have at home!The origin of this recipeI wanted to make wakame soup without using eggs, so I used wakame and onion. Of course, adding eggs, tofu, or green onions would also be delicious.

I've been making this for a long time.It's fine to mince the garlic and chop the green onion into small pieces. Recipe by Yuuyuu0221