Seaweed seems, to me, to be such a derogatory term for this nutritional powerhouse that I switched long ago to using sea vegetable. Then I discovered edible weeds out here in the country and no longer think the term is so bad. A dandelion, though delicious and nutritious, is still a weed. Or, as a horticulturist once told me, “Anything you don’t want in your garden is a weed.” You can sub pretty much any sea vegetable here, though wakame’s delicate flavor is better suited to the simplicity of ingredients in this stew. You could use the wakame soaking liquid as part of the liquid measure. Strain it first if there’s sediment in the soaking liquid.
5 c stock or broth–fish or vegetable or a combination is best here
1/2 c wakame
2 c (peeled) thinly sliced daikon or other winter radish, or a combination
1 c (peeled) thinly sliced carrot
3/4 c sliced (shiitake) mushrooms
2 T soy sauce, or to taste
cooked short grain rice, kept warm
1. Heat the stock or broth in a large saucepan.
2. Soak the wakame or other sea vegetable as per package instructions. Drain, then coarsely chop.
3. Meanwhile, slice the radish and carrot into thin rounds, half moons or with a vegetable peeler, long strands.
4. When the stock or broth has come just to the simmer, add the radish and carrot. Return to simmer, then reduce heat and cook for about 10 minutes, until the vegetables are soft.
5. Add the wakame and mushrooms. Increase heat to return the liquid to a simmer. Allow the ingredients to simmer a few minutes longer. Stir in soy sauce.
6. Put servings of rice into bowls. Ladle the stew over the rice.