A Korean acquaintance taught me how to make this wakame soup. Stir-frying the wakame with garlic is the secret to its deliciousness! The story behind this recipe is that store-bought wakame soup is often too salty. After my Korean friend suggested stir-frying the wakame with sesame oil and garlic, this has been our go-to recipe at home. We no longer need store-bought wakame soup mix!

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

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 made this by referring to a recipe that my friend used a while ago on New Year's to make an egg soup with Korean rice cakes. She used Korean dashida to flavour the soup. Dashida was totally new to me at the time so I was really surprised by it.This Korean dish tastes really authentic due to the use of grated garlic and dashida (Korean beef stock)! You can use garlic chives instead of grated garlic and it will still taste great. Recipe by LazyHata

I wanted to reduce the amount of dishes I clean.Mix the soup well before serving. Recipe by hamjiro

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.

For the side dish to a chinese style dinner.You do not have to thicken the soup.It's up to you. For 2 servings. Recipe by Yume

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 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

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-

The soup at a Korean BBQ restaurant was very delicious, so I recreated the taste at home.You can add dried wakame at Step 4 without rehydrating, but if you are in hurry it's best to follow my recipe.If you do not have Chinese soup stock granules, then use dashi stock granules instead. Recipe by Sayochin