Japanese cuisine, Japanese food recipes.

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 in pot and heat over high temperature. When chicken soup cube dissolves in the pot, add kamaboko and aburaage.

When it comes to boil again, add wakame seaweed and finely chopped scallion. Remove from heat. Transfer to cups and sprinkle with pepper.

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