Hearty Udon noodle soup in a delicious Japanese Bonita flavored broth with Wakame seaweed, Japanese fish cake, and hard boiled egg for wonderful texture. This soup warms your body and soul. Ingredients: Udon Noodles (4-6 blocks, they come as frozen blocks) Dried Wakame Seaweed (1/8 of an ounce in dried
I can never eat too much seaweed, especially when it’s in salad form. Here’s one of my favorite seaweed salad recipes. Wakame seaweed is paired by fresh cucumber and carrot, dressed with sesame oil, olive oil, and sesame seeds.
My mother had six kids. I know that’s a lot, and every time she gave birth, she would eat this seaweed soup for one month straight every day — that’s the Korean way. In this video, I show you a homemade seaweed soup recipe with sesame oil and soy sauce