If you like seaweed, in this case, wakame, this is a great quick and easy 15 minute Asian soup. If you don’t like seaweed, this soup recipe will not be for you. Ok, so this recipe is a common Japanese soup called “wakame soup”. As a matter of fact, instant wakame soups are sold in Japanese supermarkets, that’s how common and popular they are. It is a light and mild savory soup, which makes it a perfect side dish for your Asian meals. It makes a great accompaniment for my raw vegan garlic fried rice, raw vegan soy ginger stir fry, and raw vegan Thai Larb inspired salad. It is also a good way of getting iodine in your diet, as wakame is packed with iodine, vitamins, and minerals.
There are many types of seaweed used in Japanese cuisine and wakame is one of them. You can find dried wakame at Whole Foods, health food stores, Asian markets, and of course online. Dried Wakame come small and shriveled up but will expand A LOT when soaked in water so its look can be deceiving. You have to go easy with the amount of flakes you use when it comes to these, otherwise you’ll end up with a monster bowl of wakame stew!
This is the brand I like to use.
Pour in water in a small sauce pan or pot, and add in the wakame. Turn the heat on on the lowest flame and stir constantly. Wakame will start to absorb the water and expand quite fast. 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.
Put 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.
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. Toasted sesame seeds and toasted sesame seed oil has more aroma and flavor than the raw versions frankly, and add a nice aromatic flavor to the soup.
Garnish with some sliced green onions and serve immediately before it cools off.
There you have it! So easy, so tasty! I can easily eat the entire pot of soup all by myself. Perfect with my raw vegan garlic fried rice, raw vegan soy ginger stir fry, and raw vegan Thai Larb inspired salad. Enjoy, my fellow seaweed lovers!
- 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
- Pour in water in a small sauce pan or pot, and add in the wakame.
- 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.
- 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.
- 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.
- Garnish with some sliced green onions and serve immediately before it cools off.
Raw soup??? Sounds so interesting! I love this idea!
Thank you so much! You just essentially keep it under 118℉ to keep it raw. If you want it warmer, you can always heat it up to a higher temperature too.