Wakame, Egg & Harusame Soup
Wakame, Egg & Harusame Soup

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, wakame, egg & harusame soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Light, filling, healthy, gluten free (when using tamari), ramen-like, and very little calories. If that sounds good to you, you'll love this recipe. ASMR Salmon sashimi x tobiko eggs x wakame seaweed , Eating sound LINH-ASMR ❤‍ Don't forget to: LIKE, COMMENT and *SUBSCRIBE.

Wakame, Egg & Harusame Soup is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Wakame, Egg & Harusame Soup is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have wakame, egg & harusame soup using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Wakame, Egg & Harusame Soup:
  1. Prepare 600 ml Chicken Stock
  2. Make ready 2 tablespoons Sake (Rice Wine)
  3. Make ready 2-3 thin slices Ginger *cut into fine strips
  4. Prepare 1 Spring Onion *finely chopped, save some for topping
  5. Take 1 teaspoon Soy Sauce
  6. Make ready Sesame Oil
  7. Prepare Finely Ground White Pepper
  8. Make ready Salt *if required
  9. Make ready 1 tablespoon Dry Cut Wakame
  10. Make ready 50 g Dry Harusame Noodles
  11. Prepare 1 Egg *lightly whisked
  12. Take Toasted Sesame Seeds

Miso Soup with Wakame Seaweed carved Egg Tofu flower shape. Consisting of Stock Dashi Traditional Japanese Food topped Spring onions Delicious Easy dish healthy diet side view. Wakame (ワカメ), Undaria pinnatifida, is a species of edible seaweed, a type of marine algae, and a sea vegetable. It has a subtly sweet, but distinctive and strong flavour and texture.

Instructions to make Wakame, Egg & Harusame Soup:
  1. Place Chicken Stock, Sake, Ginger and Spring Onion (save some green parts for topping) in a saucepan. Bring to the boil, then reduce heat to simmer for a few minutes.
  2. Add Soy Sauce and a few drops Sesame Oil. Check the flavour, and season with Salt and White Pepper as required.
  3. Add Dry Cut Wakame and Dry Harusame Noodles to the soup. When Harusame Noodles become transparent, add lightly whisked Egg slowly in a circular motion into the simmering soup, and stir gently. When the Egg is cooked, remove from heat.
  4. Sprinkle with finely chopped green parts of Spring Onion and Toasted Sesame Seeds, and enjoy.

Wakame (ワカメ), Undaria pinnatifida, is a species of edible seaweed, a type of marine algae, and a sea vegetable. It has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups and salads. Sea farmers in Japan have grown wakame since the Nara period. Wakame is a type of seaweed and commonly used in soups like miso soup and salads like tofu salad, as well as a side dish to vegetables, like cucumber.

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