Wakame(わかめ) an edible seaweed native to the Sea of Japan, is now eaten as one of the most nutritious foods around the world. Japanese people have long realized the benefits of consuming Wakame and incorporate it in various dishes such as soups and salads.
It is one of the most valuable resource from sea as it is rich in minerals and vitamins especially the Vitamin B2 , which is important for normal physiology of human body. The seaweed is also a good source of iodine for vegetarians who could not take it from aquatic meat.
It is sold in dried small pieces that are just too light before cooking. Wakame is soaked to expand its size before it is further boiled to break down its structure. The cooked Wakame releases amino acids to the soup and adds savor to it.
My first experience with Wakame was when I first ate the Korean seafood-flavored instant noodles. This raw ingredient can be found in the racks of Japanese Ingredients in supermarkets.
I like to cook Miso soup with Wakame. Firstly, I cook the pre-soaked seaweed in a pot of water with dried anchovies. When it boils, I mix in the miso paste and further cook the soup to develop flavor. I usually make my own miso paste by blending the fermented soybean or Taucu. If you could not find a Halal miso, you can probably try this.
Then I add little salt and soy sauce to season the soup. The last step is addition of various items such as fishcake, tofu and mushroom. I like to garnish my soup with green onion and serve it with noodle. I like to add braised egg, sweet corns, crabstick and mushroom. Look at how colorful it is !
The soup is so rich with flavors! My noodles is not tasteless at all. The seaweed is soaked with flavors from the soup and is so slimy that it just melts in my mouth. Well, it depends on how soft you want your Wakame to be, some people prefer to add soaked Wakame near the end of cooking process if a more chewy structure is desired.
Product name Wakame
Price RM19.80
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