wakame

Need some cucumber inspiration? Try Japanese Cucumber Salad (Sunomono) in 4 ways! Marinated in vinegar, sugar, salt, and soy sauce, this sweet &amp; sour cucumber salad makes a perfect side dish. It&#039;s light, healthy, and incredibly refreshing!

Japanese Cucumber Salad (Sunomono)

Persian/Japanese cucumbers

salt

Tbsp dried wakame seaweed ((2 g) (it will be 20-30 g after rehydrated))

½ Tbsp toasted white sesame seeds

Tbsp rice vinegar

Tbsp sugar

½ tsp soy sauce ((Use GF soy sauce

imitation crab meat

octopus ((60 g) (skip for Vegetarian/Vegan))

Tbsp shirasu (boiled salted baby anchovies) ((12 g) (skip

Gather all the ingredients.

In a bowl, combine 4 Tbsp rice vinegar, 2 Tbsp granulated sugar, ½ tsp kosher salt, and&nbsp;½ tsp soy sauce. Whisk well together. If the vinegar taste is too strong, you can dilute with a very small amount of dashi (or water).

Make the Seasonings

Soak 1 Tbsp dried wakame seaweed in water and let it rehydrate for 10 minutes.

Peel the cucumbers’ skin alternately to create stripes. Then slice them thinly into rounds.

Sprinkle ½ tsp kosher salt and gently rub them against each other. Set aside for 5 minutes. Salt helps drawing liquid from cucumber (so that the liquid from cucumber will not be released after mixing with seasoning).

Squeeze water out from wakame seaweed and cucumber.  Add them into the bowl with seasoning and coat well.&nbsp;

Make Sunomono

Serve in an individual bowls or a large serving bowl. Sprinkle sesame seeds on top and it's ready to serve. Enjoy!

Variation 1 - Classic:

Cut 4 sticks of imitation crab into thirds and combine with cucumber and wakame seaweed mixture (from Step 4).&nbsp;

Variation 2 – with Imitation Crab:

Slice the octopus thinly and combine with cucumber and wakame seaweed mixture (from Step 4).

Variation 3 – with Boiled Octopus:

Combine shirasu with cucumber and wakame seaweed mixture (from Step 4).

Variation 4 – with Boiled Salted Baby Anchovies (shirasu):

Serve in an individual bowls or a large serving bowl. Sprinkle sesame seeds on top and it&#x27;s ready to serve. Enjoy! To store, keep in the airtight container and consume within 3-5 days (depending on other ingredients).

To serve ＆ Store

Made with fluffy eggs, tofu, and wakame seaweed, this comforting Japanese Glass Noodle Soup (or Harusame Soup) will be your go-to favorite quick soup. This easy recipe can be made in less than 15 minutes! Enjoy it as a fabulous lunch or a light dinner.

Japanese Glass Noodle Soup (Harusame Soup)

eggs (50 g each w/o shell)

green onions/scallions

3.5 oz medium-firm tofu (momen tofu) ((¼ block

Tbsp dried wakame seaweed

tsp roasted sesame oil

Chicken Stock/Broth (homemade stock

water

1½ Tbsp soy sauce ((use gluten-free soy sauce

tsp kosher salt

¼ tsp white pepper powder

oz dried glass/cellophane noodles (harusame)

tsp toasted white sesame seeds

Beat the eggs in a measuring cup or in a bowl with a spout.

Cut the white part of the green onions into thin round pieces. Then, thinly slice the green part diagonally. Set them aside separately.

Cut the tofu into ½-inch (1.3 cm) cubes.

Add the wakame seaweed to a small bowl of water and rehydrate for 5 minutes. Then, drain and squeeze the water out. Set aside.

Preheat a medium pot over medium heat. When the pot is hot, add the sesame oil, then the white part of the green onions.

Stir-fry for 30 seconds until the green onions are well coated with the oil. Then, add the chicken stock and water.

Add the soy sauce, salt, and white pepper powder.

After mixing the soup well, cover the pot with a lid and bring it to a boil.

Once boiling, add the tofu and glass noodles.

Cook the glass noodles according to the package instructions. Stir the noodles in the beginning so they don&#39;t stick to each other or the bottom of the pot.

After the noodles are cooked, adjust the heat so the soup is simmering (a very gentle boil). Slowly pour a steady trickle of the beaten eggs into the soup in a circular motion, starting from the center and spiraling outward. (Don&#39;t pour on top of any egg that you&#39;ve already added to the soup.) Place cooking chopsticks at the edge of the bowl/measuring cup while pouring so the egg will drizzle down the chopsticks in a thin stream. Let the eggs sit without stirring for 20-25 seconds until they&#39;re fluffy and just cooked.

Add the rehydrated wakame seaweed, green parts of the green onions, and sesame seeds. Remove the saucepan from the heat to prevent overcooking.

Transfer the glass noodles to individual bowls with a pair of tongs. Then pour the soup and other ingredients over the noodles. Serve hot.

You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days. The glass noodles will continue to absorb the soup; therefore, it&#39;s best to store the glass noodles in a separate container from the soup.

To Store

In the United States, especially in Japanese American restaurants, the standard version of miso soup usually involves little more than soft tofu, seaweed and a lily-pad suspension of scallions. Think of this recipe as your blank canvas: You could add thinly sliced shiitake mushrooms at the end, or replace the katsuobushi entirely with dried shiitakes for a vegan version. Fried tofu, clams and even chicken are all fair game when cooking miso soup at home. The chef Seiji Ando, of Benkay restaurant in Portland, Maine, adds sake and mirin for balance, and says even a tiny bit of butter can be delicious.

Miso Soup

(5-inch) square kombu (dried kelp)

sake

mirin

wakame (dried seaweed), crushed (1/4 cup)

(14-ounce) package silken tofu, drained

miso (white

scallion,

Make dashi, the soup base, by soaking kombu in 4 cups of cold water for 15 minutes in a medium pot. Add the sake and mirin and bring to a simmer over high heat. As soon as the water starts to boil, take the pot off the heat, cover and let the kombu steep until the liquid smells like the sea, about 15 minutes.

Meanwhile, in a small bowl, soak the wakame in about 3 inches of cold water until soft, about 15 minutes as well. Drain and set aside.

When ready to serve, remove the kombu from the pot (see Tip). Stir the katsuobushi into the kombu broth, cover and let steep for 1 minute. Strain into a medium bowl, pressing down on the katsuobushi to extract all of the liquid; discard the spent flakes. This is your dashi.

Return the dashi to the pot and add the drained wakame. Scoop the tofu into the pot using a spoon or your hand, leaving it in large chunks. Bring the soup to a boil, then remove from the heat.

Add the miso to a small bowl, then ladle over some of the broth and stir to dissolve. Add the dissolved miso to the pot and gently stir until incorporated. Add the scallion, taste for seasoning (adding more miso if you’d like) and serve immediately.

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Japanese Cucumber Salad (Sunomono)

Japanese Glass Noodle Soup (Harusam...

Miso Soup

Top 3 wakame recipes from across the web

The most viewed wakame recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Cucumber Salad (Sunomono)

Japanese Glass Noodle Soup (Harusam...

Miso Soup

The most viewed wakame recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine