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Fragrant With Sesame Oil - Wakame Seaweed and Egg Miso Soup - Recipe Video

A simple and easy to understand recipe video shows how to make Fragrant With Sesame Oil - Wakame Seaweed and Egg Miso Soup.
We added sesame oil at the end as an accent to wakame seaweed and egg miso soup. By adding sesame oil, this miso soup goes well with other than Japanese cuisine, such as Chinese and or Korean cuisine. It is easy to make, so please try it.
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Cook time

20 minutes

Ingredients
2 servings

  • Dried wakame seaweed
    2 g
  • Water
    as needed
  • Eggs
    1
  • Water
    400 ml
  • Japanese style granulated soup stock
    1 tsp
  • Miso
    1.5 tbsp
  • Sesame oil
    1 tsp
  • Young green onion (Konegi)
    as needed

How to make

  1. 1. Soak wakame seaweed into water as written on a package, drain the water, and pat dry.
  2. 2. Add water and Japanese style granulated soup stock into a pot, and put on medium heat until it boils.
  3. 3. Add Step 1 and bring it to a boil with medium heat.
  4. 4. Add beaten egg circularly and heat with medium heat until it's cooked. Stop the fire, add and dissolve miso, and add sesame oil.
  5. 5. Pout it into bowls, sprinkle young green onion (konegi), and it's ready to serve.

Tips for cooking

Please adjust the amount of salt to your taste. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please heat the egg thoroughly.

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