Wakame Seaweed Soup

By Guillaume Diotte
1 min read
Soupe aux algues Wakamé

Seaweed Soup

A recipe taken from the maternal knowledge of Luna Kyung, Japanese culinary consultant for Le Monde magazine .

Photo credit: Julie Balagué for M Le mag

  • 100g of button mushrooms
  • 20g of Wakame seaweed flakes
  • 1½ liters of water
  • 1 tbsp toasted sesame oil
  • 1 tsp olive oil
  • 2 tbsp soy sauce
  • 1 clove garlic (peeled and chopped)
  • 2 tbsp chopped chives (optional)
  • salt and pepper (to taste)

  1. Rehydrate the seaweed in a large bowl of fresh water for 10 minutes and then drain.

  2. Slice the mushrooms very thinly.

  3. Heat a large saucepan with the oils, sauté the mushrooms and chopped garlic for 1 minute over medium heat, stir in the seaweed and soy sauce, and continue cooking for 3 minutes, stirring gently.

  4. Add water (1.5 l) and cook covered for 20 minutes.

  5. Season with pepper and salt if necessary.

  6. Turn off the heat and add the chives if using. Serve piping hot.