I tried making instant soups that are full of minerals with all sorts of popular seaweed!
Kombu, wakame, nori, and others are commonly eaten seaweed in Japan.
Low in calories and full of nutrients such as minerals and dietary fiber, this is an ingredient that is indispensable in Japanese cuisine renowned the world over.
And so this time, I’ll be introducing you to products that use seaweed that enjoys huge popularity on the island of Okinawa surrounded entirely by the sea!
Instant soup with all kinds of seaweed limited to Okinawa
“Thick soup with Okinawa mozuku and mekabu seaweed” and “Thick soup with asa and mekabu seaweed” are soups full of minerals with a delightful texture from the flavorful seaweed.
Both of them are healthy, so they are recommended when you’re hungry or for a midnight snack, and it also comes in handy at the office.
You can easily make a limited edition product just by pouring hot water into them.
【Basic recipe】
・Add 1 teaspoon to boiling water (about 150 mL) in a cup, and mix it well.
・The ingredients come pre-flavored, so adjust it to your liking.
“Mozuku” is seaweed that is long and narrow like a cotton plant, and it’s sold processed such as pickled in salt.
It keeps for a long time when dried, so it’s popular as a soup like in the photos, and it’s an ingredient special to the southern part of the country in Okinawa where most of the mozuku sold in Japan is harvested.
“Asa” is a nickname unique to Okiawa for a popular seaweed officially called “aosa” harvested all over Japan. It’s related to nori used in rice balls and sushi, and it’s a distinctively vibrant green. It has a strong aroma, and it’s indispensable in Japanese cooking.
Thick soup with Okinawa mozuku and mekabu seaweed
Thick soup with asa and mekabu seaweed
■I tried putting together instant soups!
【Chinese style soup】
Gently pour a beaten egg into the ready instant soup and heat it up in the microwave.
Add a few drops of Chinese chili oil and sesame oil and it’s done!
This is a delicious soup with an accent of Chinese chili oil you can enjoy because of the fluffy egg and texture from the seaweed.
【Seaweed ramen】
This healthy, salty ramen full of seaweed is completed just by adding boiled noodles to a basic soup.
The plain soup and the flavorful seaweed’s texture pair well with the noodles, so it’s perfect for filling you up!
【Sprinkled rice】
Just sprinkle the soup ingredients over warm rice and mix well!
Sprinkled rice with tons of umami flavor gives it a total makeover. Its saltiness also makes it delicious when made into rice balls.
【A companion for tofu】
This is a “cold tofu” style set up, a staple in Japanese cuisine that is eaten with the ingredients placed on top of tofu.
A somewhat strong flavor from boiling the soup ingredients in a little hot water finishes it off. Just place it on top of the tofu to complete it.
The mellowness from the tofu and umami from the seaweed is a perfect match.
Summary
What did you think?
The products introduced this time can be purchased at supermarkets and souvenir shops in Okinawa.
Their size is easy to carry around, so they are also recommended for buying a lot at once.
Be sure to try it out for yourself!
Thick soup with Okinawa mozuku and mekabu seaweed
Thick soup with asa and mekabu seaweed