Raw Vegan Asian Seaweed and Corn Soup
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2
  • 4 cups water
  • ⅓ cup corn (fresh or frozen)
  • 1½ teaspoons dried wakame
  • ⅛ teaspoon garlic powder
  • ¼ + ⅛ teaspoon salt
  • 1 Tablespoon Bragg Liquid Aminos
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • Some sliced green onion for garnish
  1. Pour in water in a small sauce pan or pot, and add in the wakame.
  2. Turn the heat on on the lowest flame and stir constantly during the entire heating process. If you don't like the larger pieces of the rehydrated wakame, you can take them out and chop them up into larger bite size pieces with a knife and put them back in.
  3. Use a cooking thermometer and check the temperature to make sure it doesn't go over 110℉. Stir in the corn, garlic powder, Bragg's Liquid Aminos, toasted sesame seed oil, and salt. Be sure to keep stirring to avoid any hot spots.
  4. Once the soup reaches 110℉, turn off the heat. Crush the toasted sesame seeds in your hands to release its aroma, then stir them into the soup.
  5. Garnish with some sliced green onions and serve immediately before it cools off.
You could substitute the Bragg's Liquid Aminos with gluten-free tamari or namashoyu, but the soup will end up tasting different with a soy sauce flavor. Adjust the amount of gluten-free tamari or namashoyu you are using to taste.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-asian-seaweed-and-corn-soup/