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Wakame Soup with the Soaking Liquid of Dried Maitake



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.
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.
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.
Drizzle in some sesame oil to give a finishing touch.