Wakame Soup

I got a pack of dried wakame from Korea and decide to make this simple soup. Wakame is highly nutritious and calories free. In Korea, Wakame soup and oyster is traditionally eaten everyday to restore the health of women after childbirth. Replace oyster with soybean sprout and red dates can be added, if desired. You may increase the amount of ginger or sprinkle more pepper or sesame oil to mask the ‘fishy’ smell.

Preparation: 5 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 25g dried wakame
° 100g soybean sprout
° 2-3 slices ginger
° 500ml water
° salt and pepper to taste
° 1 teaspoon sesame oil (optional)
° a small handful fresh coriander leaves or spring onion, for garnish

Method
1. Place the dried wakame, ginger and water in a pot. Bring to a boil and simmer for 10 minutes. Remove the beansprout with a slotted spoon and keep it for making seasoned soybean sprout.
2. Season to taste with salt, pepper and sesame oil.
3. Ladle the soup into individual serving bowls, garnish with coriander leaves or spring onion and serve hot.