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'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

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

Seaweed soup is originally come from South Korea. This is a very special dish especially on birthday or when a woman giving birth this is the first dish that they have to eat so her body can recovery faster.

I didn't want to take out a pot,or use the stove, just to make two servings of miso soup, so I created this recipe.Warm it up until it becomes piping hot so that nobody will notice this lazy way of cooking. Recipe by zakkiiM

This is an easy and classic soup to make when you want Chinese food.The salty seasoning of wakame will change the taste of the soup subtly, so adjust the amount of Wei-pa. Recipe by Eiyoushino recipe

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 bought one whole nagaimo, and this is one of the dishes I made in an attempt to use it all up.Be careful when peeling the nagaimo, since your hands could slide off due to its sliminess. The salt content of the miso depends on the brand, so adjust its amount to your taste. I used wakame seaweed, but green onions, myoga ginger, okra, snow peas, etc. makes it delicious as well so give it a try. Recipe by Kawakamisan

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 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