Ingredients (serves 2):

• 25g dried wakame
• 100g soybean sprout
• 2-3 slices ginger
• 500ml water
• salt and pepper to taste
• 1 teaspoon sesame oil (optional)
• a small handful fresh coriander leaves or spring onion, for garnish

Directions:

1. Place the dried wakame, ginger and water in a pot. Bring to a boil and simmer for 10 minutes. Remove the beansprout with a slotted spoon and keep it for making seasoned soybean sprout.
2. Season to taste with salt, pepper and sesame oil.
3. Ladle the soup into individual serving bowls, garnish with coriander leaves or spring onion and serve hot.

Source: The Modern Vegetarian

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