Wakame is a kelp and looks and taste like spinach lasagna. Study shows Wakame content is rich in protein, calcium, iodine, magnesium, iron and dietary fiber. Research showed that Wakame kelp can help reduce risks of Breast Cancer, Hypertension and Diabetics. Wow...lotz of goodness in this wakame kelp.
Vermicelli is one comfort food when one is not well or when one wants something light for dinner, breakfast or even supper. I love it either in soup or as fried vermicelli. Last nite, we both decided to have something light for dinner and so I cooked wakame soup to go with the vermicelli. Added carrots and eggs into the soup.... a delicious bowl of yummilicious-ness!
the famous Sitiawan Mee Suah/vermicelli
this vermicelli is a versatile noodle that can be taken
with soup or stir- fry with seafood
dried wakame.....taste like spinach lasagna
rich in protein, iodine, calcium ,magnesium, iron and dietary fiber
easy and simple to whip up bowl of vermicelli in wakame soup
added in carrots and eggs...a bowl of yummilicious-ness :)
Vermicelli In Wakame Soup
1 bundle of vermicelli
1 tbsp of dried wakame - soaked in water for 2 mins
1/2 carrot - sliced
350 ml of stock/water
a teasp of sea salt
1 tbsp of olive oil
1/2 tbsp of fried garlic
Wakame Soup :
Boil 350 ml of water in a pot over medium heat. When water boils add in the wakame , carrots and boil for 8 minutes, add in the salt and olive oil , off the heat. Add in the egg slowly and lightly stir them in soup with a fork to get the thin thread effect.
Boil 1/2 pot of water. When the water boils add in the vermicelli and cook for 3 minutes, take out the vermicelli and drain off water. Serve in a bowl and pour in the wakame soup and garnish with the fried garlic and eat immediately
Quote for the day :
" Happy and successful cooking doesn't rely only on know-how;
it comes from the heart, makes great demands on the palate and
needs enthusiasm and a deep love of food to bring it to life"
~ Georges Blanc - from " Ma Cuisine des Saisons" ~