Recipes

This wakame and tofu soup is light and aromatic with an oceanic minerality from the seaweed and a warm, depth of flavor from our mussels in curry. You can adapt this recipe to use any broth you might have on hand. 

2 cups vegetable, mushroom, or chicken stock, or dashi 

1 teaspoon fish sauce 

1 teaspoon rice wine vinegar 

A handful of dried wakame 

3 ounces firm tofu, cut into bite sized cubes 

2 tablespoons finely sliced scallions, white and green parts 

1 can Ekone Smoked Mussels in Curry 

A pinch of toasted sesame seeds to garnish, optional 

In a small saucepan, heat the broth until it’s steaming but not simmering. Maintain this gentle heat, and season the broth with the fish sauce, and rice wine vinegar. Add the wakame, tofu, scallions, and the whole tin of mussels and their sauce. Heat for a few minutes until the wakame has hydrated and unfurled and everything is steaming hot. 

Serve topped with toasted sesame seeds.