wakame soup

Photo & recipe inspiration by Tastewiththeeyes.com


Serves 4

4 cups mushroom stock*
8 shiitake, sliced
Kale, de-veined & torn (2-3 leaves)
1 tbsp mirin
1 tbsp tamari
1/2 cup dried Wakame, cut
3 spring onions, sliced
Tofu, diced
Sesame oil, drizzle
Toasted sesame seeds
Chopped cilantro leaves
Splash chilli sauce

Mushroom stock*:
1 tsp olive oil
1 medium carrot, diced
1 small leek, chopped
1 medium onion, diced
4 garlic cloves, crushed
500g button mushrooms, cut
4 garlic cloves, crushed
parsley, thyme, bay leaf
kelp salt, pepper
small kombu strip
* alternatively, simply use the soaking water of dried shiitake mushrooms & Kombu Strip.


To make the stock: Heat the oil and sauté the carrot, leek, onion & garlic until cooked but not brown. Add the mushrooms & the herbs, kombu & seasonings and cook, stirring occasionally until the mushrooms release moisture, about 4 minutes. Add water, bring to a boil then simmer for 1 hour. Strain and set aside.
Soup: Add the sliced shiitake to the stock and bring to a boil. Add the mirin, tamari and simmer until the mushrooms are just tender. Add the kale and simmer until wilted, then add the dried shredded Wakame and stand until the seaweed is rehydrated & tender . To serve, place a few cubes of tofu in the bottom of a bowl then ladle the hot soup over. Garnish with a drizzle of sesame oil, sesame seeds, sliced spring onion and a squirt of chilli sauce.