wakame

Need some cucumber inspiration? Try Japanese Cucumber Salad (Sunomono) in 4 ways! Marinated in vinegar, sugar, salt, and soy sauce, this sweet &amp; sour cucumber salad makes a perfect side dish. It&#039;s light, healthy, and incredibly refreshing!

Japanese Cucumber Salad (Sunomono)

Persian/Japanese cucumbers

salt

Tbsp dried wakame seaweed ((2 g) (it will be 20-30 g after rehydrated))

½ Tbsp toasted white sesame seeds

Tbsp rice vinegar

Tbsp sugar

½ tsp soy sauce ((Use GF soy sauce

imitation crab meat

octopus ((60 g) (skip for Vegetarian/Vegan))

Tbsp shirasu (boiled salted baby anchovies) ((12 g) (skip

Gather all the ingredients.

In a bowl, combine 4 Tbsp rice vinegar, 2 Tbsp granulated sugar, ½ tsp kosher salt, and&nbsp;½ tsp soy sauce. Whisk well together. If the vinegar taste is too strong, you can dilute with a very small amount of dashi (or water).

Make the Seasonings

Soak 1 Tbsp dried wakame seaweed in water and let it rehydrate for 10 minutes.

Peel the cucumbers’ skin alternately to create stripes. Then slice them thinly into rounds.

Sprinkle ½ tsp kosher salt and gently rub them against each other. Set aside for 5 minutes. Salt helps drawing liquid from cucumber (so that the liquid from cucumber will not be released after mixing with seasoning).

Squeeze water out from wakame seaweed and cucumber.  Add them into the bowl with seasoning and coat well.&nbsp;

Make Sunomono

Serve in an individual bowls or a large serving bowl. Sprinkle sesame seeds on top and it's ready to serve. Enjoy!

Variation 1 - Classic:

Cut 4 sticks of imitation crab into thirds and combine with cucumber and wakame seaweed mixture (from Step 4).&nbsp;

Variation 2 – with Imitation Crab:

Slice the octopus thinly and combine with cucumber and wakame seaweed mixture (from Step 4).

Variation 3 – with Boiled Octopus:

Combine shirasu with cucumber and wakame seaweed mixture (from Step 4).

Variation 4 – with Boiled Salted Baby Anchovies (shirasu):

Serve in an individual bowls or a large serving bowl. Sprinkle sesame seeds on top and it&#x27;s ready to serve. Enjoy! To store, keep in the airtight container and consume within 3-5 days (depending on other ingredients).

To serve ＆ Store

Made with fluffy eggs, tofu, and wakame seaweed, this comforting Japanese Glass Noodle Soup (or Harusame Soup) will be your go-to favorite quick soup. This easy recipe can be made in less than 15 minutes! Enjoy it as a fabulous lunch or a light dinner.

Japanese Glass Noodle Soup (Harusame Soup)

eggs (50 g each w/o shell)

green onions/scallions

3.5 oz medium-firm tofu (momen tofu) ((¼ block

Tbsp dried wakame seaweed

tsp roasted sesame oil

Chicken Stock/Broth (homemade stock

water

1½ Tbsp soy sauce ((use gluten-free soy sauce

tsp kosher salt

¼ tsp white pepper powder

oz dried glass/cellophane noodles (harusame)

tsp toasted white sesame seeds

Beat the eggs in a measuring cup or in a bowl with a spout.

Cut the white part of the green onions into thin round pieces. Then, thinly slice the green part diagonally. Set them aside separately.

Cut the tofu into ½-inch (1.3 cm) cubes.

Add the wakame seaweed to a small bowl of water and rehydrate for 5 minutes. Then, drain and squeeze the water out. Set aside.

Preheat a medium pot over medium heat. When the pot is hot, add the sesame oil, then the white part of the green onions.

Stir-fry for 30 seconds until the green onions are well coated with the oil. Then, add the chicken stock and water.

Add the soy sauce, salt, and white pepper powder.

After mixing the soup well, cover the pot with a lid and bring it to a boil.

Once boiling, add the tofu and glass noodles.

Cook the glass noodles according to the package instructions. Stir the noodles in the beginning so they don&#39;t stick to each other or the bottom of the pot.

After the noodles are cooked, adjust the heat so the soup is simmering (a very gentle boil). Slowly pour a steady trickle of the beaten eggs into the soup in a circular motion, starting from the center and spiraling outward. (Don&#39;t pour on top of any egg that you&#39;ve already added to the soup.) Place cooking chopsticks at the edge of the bowl/measuring cup while pouring so the egg will drizzle down the chopsticks in a thin stream. Let the eggs sit without stirring for 20-25 seconds until they&#39;re fluffy and just cooked.

Add the rehydrated wakame seaweed, green parts of the green onions, and sesame seeds. Remove the saucepan from the heat to prevent overcooking.

Transfer the glass noodles to individual bowls with a pair of tongs. Then pour the soup and other ingredients over the noodles. Serve hot.

You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days. The glass noodles will continue to absorb the soup; therefore, it&#39;s best to store the glass noodles in a separate container from the soup.

To Store

In the United States, especially in Japanese American restaurants, the standard version of miso soup usually involves little more than soft tofu, seaweed and a lily-pad suspension of scallions. Think of this recipe as your blank canvas: You could add thinly sliced shiitake mushrooms at the end, or replace the katsuobushi entirely with dried shiitakes for a vegan version. Fried tofu, clams and even chicken are all fair game when cooking miso soup at home. The chef Seiji Ando, of Benkay restaurant in Portland, Maine, adds sake and mirin for balance, and says even a tiny bit of butter can be delicious.

Miso Soup

(5-inch) square kombu (dried kelp)

sake

mirin

wakame (dried seaweed), crushed (1/4 cup)

(14-ounce) package silken tofu, drained

miso (white

scallion,

Make dashi, the soup base, by soaking kombu in 4 cups of cold water for 15 minutes in a medium pot. Add the sake and mirin and bring to a simmer over high heat. As soon as the water starts to boil, take the pot off the heat, cover and let the kombu steep until the liquid smells like the sea, about 15 minutes.

Meanwhile, in a small bowl, soak the wakame in about 3 inches of cold water until soft, about 15 minutes as well. Drain and set aside.

When ready to serve, remove the kombu from the pot (see Tip). Stir the katsuobushi into the kombu broth, cover and let steep for 1 minute. Strain into a medium bowl, pressing down on the katsuobushi to extract all of the liquid; discard the spent flakes. This is your dashi.

Return the dashi to the pot and add the drained wakame. Scoop the tofu into the pot using a spoon or your hand, leaving it in large chunks. Bring the soup to a boil, then remove from the heat.

Add the miso to a small bowl, then ladle over some of the broth and stir to dissolve. Add the dissolved miso to the pot and gently stir until incorporated. Add the scallion, taste for seasoning (adding more miso if you’d like) and serve immediately.

These light and nourishing rice bowls bring together the soft, soothing textures of silken tofu and buttery avocado with a bright, crunchy cucumber salad. Seasoned with a sweet and savory soy dressing and served over perfectly steamed seaweed-sesame rice, it’s an easy, wholesome meal that comes together quickly. This recipe serves two and is simple to scale up; just be sure to use a larger pot when steaming the rice.

Sesame-Soy Tofu Bowls

white rice

dried pre-chopped wakame seaweed

sesame seeds (see Tip)

soy sauce

apple cider vinegar

honey

garlic, grated

sesame oil, divided

Persian cucumbers, thinly sliced

scallion, thinly sliced

Kosher salt

(10-

avocado,

NYT Cooking

https://static01.nyt.com/images/2026/01/07/multimedia/CT-Tofu-and-Avocado-Rice-Bowl-hjft/CT-Tofu-and-Avocado-Rice-Bowl-hjft-videoSixteenByNineJumbo1600.jpg

Christopher Simpson for The New York Times. Food Stylist: Susie Theodorou.

https://static01.nyt.com/images/2026/01/07/multimedia/CT-Tofu-and-Avocado-Rice-Bowl-hjft/CT-Tofu-and-Avocado-Rice-Bowl-hjft-googleFourByThree.jpg

https://static01.nyt.com/images/2026/01/07/multimedia/CT-Tofu-and-Avocado-Rice-Bowl-hjft/CT-Tofu-and-Avocado-Rice-Bowl-hjft-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2026/01/07/multimedia/CT-Tofu-and-Avocado-Rice-Bowl-hjft/CT-Tofu-and-Avocado-Rice-Bowl-hjft-facebookJumbo.jpg

Place rice in a fine-mesh strainer and thoroughly rinse with cold water until the water runs clear.

In a small saucepan, combine the rinsed rice, wakame (if using roasted seaweed, you’ll add it later), 1 tablespoon sesame seeds and 1 ¼ cups water over high heat. When the water begins to simmer, stir well, then reduce heat to the lowest setting. Cover tightly and cook for 15 minutes. (Resist the urge to lift the lid to check on the rice during this time.)

Meanwhile, in a medium bowl, stir together soy sauce, vinegar, honey, garlic, 1 tablespoon sesame oil and remaining 1 tablespoon sesame seeds. Add cucumbers and scallion, season with a pinch of salt, then toss to coat.

When the rice has cooked for 15 minutes, remove from the heat and let rest, still covered, for 5 minutes to finish cooking. Uncover and stir well, releasing the rice from the bottom of the pot and being careful not to mash the rice. (This step allows any excess moisture to evaporate.) Drizzle with remaining 1 tablespoon sesame oil and season with salt to taste. If using roasted seaweed, crumble the sheets over the top. Stir to combine.

Divide rice between bowls and top with tofu, avocado and marinated cucumbers.

This was very good and it came together quickly and easily. But I didn't like the idea of eating the tofu raw, so I used regular soft tofu (instead of silken), cut it into 1/2" thick slices, drained it on paper towels, and fried it in a nonstick pan and a little bit of vegetable oil while the rice was steaming, about 4 minutes per side until it took on a nice golden brown appearance. That made for a much more inviting and appetizing final dish.

This was a great quick easy recipe, I would suggest just cooking rice the way you normally cook it and adding the sesame oil once it’s done. The only reason to follow the directions for cooking rice is if you don’t know how to cook it. I added edamame (super yummy addition) and next time I think I’ll add some carrot shavings. This will certainly be in our regular rotation!

@OlyMom from leftovers I learned: definitely pour on the marinade. And warm the tofu a little.

I made this this evening. I wasn’t clear on whether the marinade was supposed to be poured on to each bowl or just used to marinate/flavor the cucumbers. Also, the silken tofu on it own was a little weird (and cold) although once mixed into the rice it was ok. Overall this was fine as a light dinner but not outstanding, at least the way I did it.

This Easy Seaweed Salad (Wakame) is a flavourful and delicious Japanese-style salad made with dried seaweed that has been reconstituted.

Easy Seaweed Salad (Wakame)

35 g dried cut wakame

water (room temperature)

shallot (minced)

ginger

green onions (minced)

Tbsp toasted sesame oil

Tbsp yuzu extract/juice (or lemon juice)

Place the dried wakame (seaweed) in a large bowl.

Add 600ml room temperature water to the dried seaweed to cover.

Let the seaweed reconstitute and absorb the water (about 10 minutes).

Once the water has been absorbed, drain off any excess water.

To the seaweed, add the minced shallot, ginger, green onions, soy sauce, sesame oil, and yuzu extract.

Give everything a stir, until evenly combined.

You can enjoy the salad right away, or store the salad in the fridge for a minimum of 6 hours for even more flavour.

Love Wakame and now we can make it at home. I think the secret ingredient for making it extra delicious is the yuzu.

I've only ever ordered this when eating out - had no clue it was so easy and delish to make at home!

This was so fun and delicious! We really enjoyed it for lunch. Will make it again!

Absolutely love this seaweed salad at restaurants - so happy I can make it at home now! Thank you for the recipe.

I'm not a fan of seaweed salad, but this one's different, I love it! It is so easy to make and so tasty. Thanks Michelle for this wonderful recipe, would surely make it again.

I almost always order seaweed salad when I go out for sushi. I will have to try to make it myself at home soon now. :)

Oh wow, I've always wanted to try wakame at home. It looks like a fantastic recipe to master!

We love making poke bowls at home, and I was looking for a new side when I stumbled upon this recipe -- so good! It was also really simple and quick. This will be our new go-to side on poke bowl nights.

We made this as a side with dinner yesterday and loved it!!

This seaweed salad is so easy to make and absolute delicious! We’ll definitely be making it again!

Top 5 wakame recipes from across the web

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Japanese Cucumber Salad (Sunomono)

Japanese Glass Noodle Soup (Harusam...

Miso Soup

Sesame-Soy Tofu Bowls

Easy Seaweed Salad (Wakame)

Top 5 wakame recipes from across the web

The most viewed wakame recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Cucumber Salad (Sunomono)

Japanese Glass Noodle Soup (Harusam...

Miso Soup

Sesame-Soy Tofu Bowls

Easy Seaweed Salad (Wakame)

The most viewed wakame recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine