Wakame Seaweed Soup
First:
Reconstitute dried wakame seaweed in water to soften. Squeeze out moisture. If long, cut into rough strips.
Cut kamaboko (fish-paste loaf) into a size easy to eat.
Blanch aburaage (deep-fried tofu) to remove excess oil. Cut lengthwise in half and then cut into thin strips.
You may add leftover vegetables. Cut them into fine strips.
Second:Place
When it comes to boil again, add wakame seaweed and finely chopped scallion. Remove from heat. Transfer to cups and sprinkle with pepper.