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.

Dried Lily Buds with Red Date and Mushroom Soup

This soup is real simple, quick to cook and yet scrumptious and full of nutrients. Dried lily bulbs have lots of protein, iron, vitamin A, some calcium and phosphorous. It also calms the nerves, revitalizes the blood and strengthens brain function too. With red dates, this soup helps to improve qi, boost blood circulation and calms the spirit as well.

It would be a good bowl of hot soup for confinement.

Preparation: 5 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 25g dried lily bud, trimmed, soaked and knotted
° 8 seedless red dates
° 4 Chinese dried mushroom, soaked
° 1 slice ginger
° 500ml water or vegetable stock
° salt, to taste
° granulated mushroom bouillon (optional), to taste
° some coriander leaves (optional), for garnish

Method
1. Place dried lily bud, red dates, mushrooms, ginger and water in a pot. Bring to a boil and simmer for 10 minutes.
2. Season to taste with salt and granulated mushroom bouillon.
3. Ladle the soup into individual serving bowls, garnish with coriander leaves and serve hot.