Type what you have

Ingredients

• ✓ wakame seaweed
• vegetable bouillon
• water
• mushroom
• olive oil
• garlic
• coconut milk
• cilantro
• lime
• tamari

Instructions

1. 1 Dissolve the vegetable bouillon cubes in the boiling water, then stir in the sliced mushrooms; set aside for 20 minutes. Place the seaweed in a small bowl, and cover with warm water; set aside.
2. 2 Heat the olive oil in a large saucepan over medium-low heat. Stir in the garlic and cook until softened, about 5 minutes. Strain the mushrooms from the vegetable broth and squeeze dry; reserve the broth. Stir the mushrooms into the pot; cook and stir until the mushrooms have browned and are tender, about 15 minutes. Pour in the coconut milk and reserved vegetable broth. Drain the wakame and squeeze out excess water. Add the wakame to the pot along with the cilantro, lime juice, and tamari. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer to let the flavors mingle, about 20 minutes.

By A

Ingredients

• ✓ wakame seaweed
• ahi tuna
• onion
• green onion
• macadamia nut
• sesame oil
• red pepper flakes
• ginger
• iceberg lettuce
• cilantro

Instructions

1. 1 Mix together ahi tuna, onion, green onion, seaweed, macadamia nuts, sesame oil, red pepper flakes, and ginger in a mixing bowl.
2. 2 Cover and refrigerate for the flavors to come together, at least 1 hour.
3. 3 Arrange lettuce leaves on a serving platter, spoon ahi poke on top, and garnish with cilantro.

By SKYELIGHT

Ingredients

• ✓ wakame seaweed
• water
• kombu
• bonito flake
• silken tofu
• white miso
• red miso
• wakame seaweed flakes
• hijiki seaweed
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Pour cold water into a saucepan. Add kombu and soak for 30 minutes.
3. 3 Set pan on the stove over medium heat, and wait until water just starts to simmer. Turn off heat, and remove kombu with a strainer. Squeeze out any liquid back into the pan, and discard kombu.
4. 4 Turn heat back on to med-high, and bring to a simmer. Stir bonito flakes into the simmering liquid, and turn off the heat. Let sit for 10 minutes, before staining and reserving the liquid, also known as the "dashi."
5. 5 Pour dashi into a saucepan over medium heat. Add pre-soaked, shredded seaweed, soy sauce, and green onions. Bring to a simmer, and reduce heat to low. Place a small strainer over the pan, and add miso pastes. Submerge strainer halfway down into the hot dashi, and stir slowly until all the miso has dissolved and passed through into the soup.
6. 6 Stir in tofu, and continue cooking on low until tofu is heated through, about 2 minutes. Taste and season with more soy sauce if needed.
7. 7 Serve immediately with sliced green onions on top.

By John Mitzewich