4-6 servings | Start to finish: 25 minutes
from Edible Seattle September/October 2009

While this soup is typically made with beef, you can also substitute chopped clams for a soup that tastes more intensely of the sea. 

 8 to 15 ounces dried wakame, according to taste
1/2 pound lean beef, chopped or ground
1 teaspoon chopped garlic
pinch of black pepper
1 tablespoon sesame oil
2 tablespoons soy sauce
6 cups water
1 teaspoon roasted sesame seed (optional)
1 chopped green onion (optional)

 Soak dried seaweed in lukewarm water for about 10 minutes. Strain and cut into 2 inch pieces.

While seaweed is soaking, season the beef with garlic, black pepper, sesame oil, and 1 tablespoon of the soy sauce. Mix and set aside for 5 minutes.

In a soup pot over medium-high heat, sauté the beef until partly cooked. Add seaweed pieces and sauté for 2 minutes. Adjust heat to medium-low. Add water, remaining soy sauce and the sesame seeds and simmer for 15 minutes.

Add chopped green onion just before serving.

Enjoy as a first course, or add rice for a one-bowl meal.

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