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Wakame Seaweed & Mushroom Soup

Obviously, this one will not be for everyone. It's instantly a favorite for me, though. What I love about it:

  • Super brothy

  • Mushrooms are one of my favorite ingredients in everything ever. Also, they contain a lot of vitamin D, and my bones are literally breaking these days. I need all I can get!

  • I dig seaweed and it has relevants health benefits for this lady: high iodine count to help thyroid function and itcan help lower blood pressure and reduce pressure on the one kidney.

  • Super easy to prepare, makes for a perfect lunch break.

Wakame Seaweed & Mushroom Soup

Source: Plant-Based Matters | Serves: 4 | Time: 20 min

Changes: replaced soy sauce with coconut aminos; my wakame had dried rice puffs in it (don't think it added or detracted from the meal); used mixed mushrooms


1/2 tbsp sesame seed oil

4 green onions (separate whites from green parts), thinly sliced

1 5 oz package of mixed #mushrooms (shiitake, oyster, baby bella)

6 cups water

1/2 tbsp coconut aminos

1 1/2 tsp sugar

2 tsp salt adjust to taste

1/4 tsp white pepper

3 tbsp ready-to-use dried wakame seaweed

1 tbsp toasted sesame seeds


Heat up a medium pot at medium high heat. Pour oil and add white parts of green onions. Cook for 1 minute until fragrant. Then add mushrooms. Cook for 2 minutes until softened.

Add water. Cover and bring it to boil. Then reduce the heat to medium low. Add coconut aminos, sugar, salt and white pepper. Stir well and bring it to gentle boil.

Add dried wakame, toasted sesame seeds, and toasted sesame oil. Cook for 2 minutes until the wakame is re-hydrated.

Serve with green parts of green onions on top. Enjoy!

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