Oriental Seaweed Soup

submitted by butterflydog

1 1/2 oz of dried wakame seaweed
1 carrot shredded or coarse grated
2 cloves garlic minced
1 shallot fine chopped
1 small piece of ginger fine grated
3 Tbsp oriental rice wine vinegar
3 Tbsp soy sauce
2 tsp sugar
1 Tbsp oriental sesame seed oil
4 dried shitake mushrooms, reconstituted
6 to 8 cups of water or vegetable broth
cooked oriental noodles of choice

I always pick up something new when I shop, so this soup recipe is a
combination of ingredients I researched when figuring out how to make a
oriental style seaweed soup. We loved it. Cut dried seaweed into
manageable pieces as they are quite long. Soak in water about 5 minutes or
softened. Rinse well and squeeze out excess moisture from seaweed. In a
soup pot place the ginger, carrots, garlic and shallot with vinegar, soy
sauce , sesame and sugar. Cook and stir over medium heat just to soften
ingredients. Add the water or broth, enough to cover by a few inches,add
reconstituted dried mushrooms and seaweed and bring to a boil and then
simmer about 10 minutes. Correct seasonings if desired. To serve: add
noodles to bowl and ladle in some of the seaweed soup.
No extra salt is added as the seaweed and soy sauce have enough to flavor
soup.
Yield : 6 to 8 servings.

Note: there are a variety of dried seaweeds but I read wakame is great for
making seaweed soup and seaweed salad


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