This Wakame Soup is so delicious and filling! Must try!

Wakame Soup [Vegan]

Cooking Time




  • 2 1/4 cup of water
  • 1/2 cup of wholemeal red rice (or other rice, preferably long grain)
  • 1/8 cup dried organic wakame seaweed
  • 1 carrot
  • 1/2 white onion
  • 2 tablespoons of sesame seed oil
  • 1/2 tablespoon of chopped fresh ginger
  • unrefined sea salt
  • lemon juice to taste
  • lemon peel
  • fresh sage
  • nutmeg to taste
  • miso


  1. Wash the rice and soak it in the water for 1 hour, transfer it to a thick-bottomed pot with 1 pinch of salt. Cover and cook over low heat until the water is completely absorbed.
  2. Meanwhile rinse and soak the shiitakes in the remaining water, cut them into slices when they are softened, then simmer them over a low heat with a lid to make a broth.
  3. Soak the algae for about 15 minutes, then drain and chop them with a knife.
  4. Heat a wok, or a saucepan with thick sesame oil, add chopped ginger and onion and cook for a few minutes. Add the algae and let it go for a few minutes. Add the water with the shiitake and simmer for another 5 minutes.
  5. Cut the tofu into small cubes, the julienned carrot is not too thin, dip into the soup and finish cooking until the carrot is soft.
  6. Out of focus sprinkle lemon juice to taste and flavor with miso.
  7. Serve adding grated nutmeg, lemon peel and some minced sage leaves.

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  • Miso