Last night I made a fairly normal pot of vegetable chicken soup. But instead of adding land greens (like spinach or chard) at the end like I would normally do, I added wakame for an iodine and vitamin boost. It was super easy. Here's what I did:
1. Rinsed under cold water 5 pieces of dried wakame
2. Soaked the pieces in a bowl of water for 20 minutes
3. Drained the bowl and removed the wakame- it really grew in size!
4. Cut out the midrib (its distinctive and harder than the rest of the frond)
5. Cut the wakame into bite size pieces
6. Added it to the soup when it had 15 minutes left to cook
The soup smelled a little bit more "sea-like," but I didn't notice any difference in the taste. I really liked the texture + color of the wakame. I could have saved the soaking water to add to the broth, but I wasn't sure if it would jive with my soup recipe.
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1 comment:
Hi,
Thanks for this information that was exactly what I was searching for and couldn't find nowhere!!!
Your blog is very interesting, keep on researching...;)
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