Wakame Broth

I still remember the first time I made Wakame Broth. It was a chilly evening, and I was craving something warm and nourishing, something that would bring comfort without being too heavy. The idea of using wakame, a type of seaweed, in a broth felt right—it seemed like just the thing to add that unique ocean-like flavor while keeping it light. As I simmered the ingredients, Wakame Broth quickly filled my kitchen with a fresh, inviting aroma. I knew I’d stumbled upon a recipe I’d love for years to come.

The Health Benefits of Wakame

What makes Wakame Broth so special, aside from its taste, are the incredible health benefits of wakame itself. Wakame is rich in minerals, like iodine, which supports thyroid health, and magnesium, which can help reduce stress and improve sleep. It’s also loaded with vitamins A, C, and K, which are wonderful for skin and immunity. This little sea vegetable packs a serious nutritional punch! Every time I sip on this broth, I feel like I’m doing something good for my body, almost like a warm, gentle hug from the inside.

Perfecting the Recipe

Crafting Wakame Broth took a few tries. I experimented with different ingredients, adding ginger for a bit of warmth and green onions for freshness. A splash of soy sauce added a savory depth, while a touch of miso gave the broth a creamy texture. It was fun finding just the right balance, bringing out the flavors of the seaweed without overpowering them. Now, this broth is perfect every time. I love sharing the recipe with friends and seeing them light up after their first taste.

Now, Wakame Broth has become one of my go-to recipes whenever I need a quick, healthy pick-me-up. It’s the kind of broth that warms you up on cold days and refreshes you in the summer, too. Friends and family often ask me to make it, and I’m always thrilled to share it with them. Knowing that I’ve created something both nourishing and delicious makes me incredibly happy, and I hope it brings the same joy to everyone who tries it.

Chef’s Notes- Wakame Broth

• For a rich, tender texture, soak the dried seaweed in warm water for 10 minutes before adding it to the soup. This enhances the broth’s depth and balances the saltiness.
• The cornstarch and water in the marinade help tenderize the pork, giving it a silky texture in the broth. Make sure to marinate for at least 10 minutes.
• When adding the beaten eggs, pour them in slowly and stir gently to create delicate egg ribbons. This technique gives the soup a smooth, elegant texture.
• If you love intense flavors, consider adding a splash of soy sauce or extra fish sauce for more depth. Dried mushrooms or a dash of miso paste also add earthy, umami-rich undertones.
• For a complete meal, serve alongside steamed rice or pair with a side of fresh spring rolls. Garnishing with fresh scallions or cilantro can also bring a pop of color and freshness.

Wakame Broth

Recipe by Kimmy

Course: Main Course, SoupCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

350

kcal

Total time

35

minutes

Discover the vibrant flavors of traditional Cantonese cuisine with this easy and nourishing Wakame Broth! Bursting with nutrient-rich seaweed, tender pork, and fresh napa cabbage, this hearty soup is perfect for any season. Whether you’re seeking a comforting meal or a healthy boost, this adaptable recipe allows you to customize with your favorite ingredients. Embrace the warmth and versatility of Wakame Broth and elevate your home-cooking game today!

Ingredients

• Proteins Seafood

• 0.5 ounce dried seaweed premium

• 0.5 ounce dried shrimp savory

• 2 large eggs

• 5 ounces pork tender, sliced thin

• Vegetables

• 6 ounces napa cabbage fresh, chopped

• Marinade

• 0.5 teaspoon seasoning salt

• 1 teaspoon cornstarch

• 1 tablespoon cold water

• Broth Essentials

• 1 tablespoon cooking oil for sautéing

• 2 cups chicken broth

• 3 tablespoons water

• 6 tablespoons water

• 1 teaspoon salt

• 0.5 teaspoon sesame oil aromatic

• 1 teaspoon fish sauce or light soy sauce

• 1 dash white pepper for a hint of spice

• Alternative Ingredients:

• Replace fish sauce with light soy sauce for those avoiding seafood-based sauces.

• Substitute sesame oil with olive oil for a different flavor profile.

• Use tofu in place of pork for a vegetarian option.

• Swap chicken broth with vegetable broth to make the soup vegan.

• Omit dried shrimp or replace with mushrooms for those with shellfish allergies.

• Use nori sheets or kelp instead of seaweed as alternatives.

• Substitute eggs with silken tofu for a vegan version.

Directions

• Preparing the Pork: Combine five ounces of sliced pork with half teaspoon seasoning salt, one teaspoon cornstarch, and one tablespoon cold water in a mixing bowl. Allow it to marinate for 10 minutes to tenderize the meat.
• Cooking the Broth: Heat one tablespoon of cooking oil in a nonstick pan over medium heat. Add the marinated pork and cook until lightly browned, approximately 5 minutes. Optionally, add half ounce of dried shrimp for extra umami flavor.
• Adding Vegetables: Pour in two cups chicken broth and three tablespoons water, then six tablespoons additional water. Bring the mixture to a gentle boil. Add six ounces of chopped napa cabbage and half ounce of dried seaweed. Let it simmer for 10 minutes to allow the flavors to meld.
• Finishing Touches: Slowly pour in two beaten eggs while stirring the soup to create silky egg ribbons. Season with one teaspoon salt, half teaspoon sesame oil, one teaspoon fish sauce, and a dash of white pepper. Cook for an additional 2 minutes before serving warm.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• measuring cups and spoons
• mixing bowls
• stainless steel cookware set

Notes

• To ensure the best flavor, soak the dried seaweed in warm water for 10 minutes before adding it to the soup. For added depth, you can incorporate mushrooms or tofu as additional protein sources. Serve the Wakame Broth alongside steamed rice or fresh spring rolls for a complete meal. Experiment with different vegetables like spinach or bok choy to customize the soup to your taste. Remember to adjust the seasoning according to your preference, adding more fish sauce or pepper for extra zest.

Nutrition Facts

• Calories: 350kcal
• Carbohydrates: 20g
• Protein: 25g
• Fat: 15g
• Saturated Fat: 5g
• Polyunsaturated Fat: 5g
• Monounsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 150mg
• Sodium: 800mg
• Potassium: 500mg
• Fiber: 3g
• Sugar: 5g
• Vitamin A: 500IU
• Vitamin C: 10mg
• Calcium: 100mg
• Iron: 3mg

FAQ- Wakame Broth

Can I make this recipe vegetarian?

Yes! Substitute the pork with tofu, use vegetable broth instead of chicken broth, and replace the fish sauce with light soy sauce or tamari for a vegan-friendly version.

How can I make the broth less salty?

You can adjust the salt content by reducing the fish sauce and salt slightly. Alternatively, use low-sodium chicken broth, and add salt at the end to control the flavor.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, and if it thickens, add a little more broth or water to restore the consistency.

Can I use fresh shrimp instead of dried shrimp?

Fresh shrimp works well, though it will add a different flavor. Sauté fresh shrimp briefly before adding to the broth, or you can add them directly to the simmering broth to cook through.

What can I use if I don’t have napa cabbage?

Other leafy greens like bok choy, spinach, or even kale can be used as alternatives. Just adjust the cooking time since these may cook faster than napa cabbage.