Here is another post on Japanese food recipes. Wakame is an edible seaweed that in Japanese cooking is often served with soup or in a salad. It is reported to have a wide range of health benefits from preventing heart disease and cancer to boosting energy, improving skin health, and supporting the immune system. High in magnesium, calcium, iodine, iron and a host of vitamins, it’s no wonder it is so good for you.
Even better, it’s considered one of the most invasive species of seaweed. What better way to manage an invasive plant than to eat it. Wakame is sold dried at most Asian markets, and can easily be found in online stores.
Wakame soup is often served in a miso base, but without miso a chicken broth base can be delicious as well.
Since January is prime flu season, here is a recipe for immune boosting wakame soup.
Wakame chicken noodle soup
*1/2 cup dried wakame
*2 bundles rice noodles or soba noodles
*Small bunch of green nira (a flat leaf chive)
*6 cups chicken broth (homemade is best)
*2 Tbsp finely chopped fresh ginger root.
*10 cloves of garlic finely chopped or pressed (let rest for 10 minutes)
*1 large carrot finely shredded
*2 Tbsp finely chopped horseradish
*2-4 boneless chicken thighs or 1-2 chicken breasts
Soak wakame in cold water for 10 minutes. Drain and discard water.
Wash green nira and finely chop.
Pour chicken broth into large soup pot. Dice chicken into small pieces and add to broth. Bring to a boil. Reduce heat and add chopped ginger, 1/2 of the green nira and 1/2 of the garlic. Simmer until chicken is well cooked.
Add carrots, wakame, noodles, horseradish, remaining garlic, and remaining green nira. Cook until noodles are done. Serve immediately with a roasted sesame garnish if desired.
Look for more Japanese food recipes to come.