Ingredients
- ounce dried wakame seaweed
- teaspoons sesame oil
- /2 cup extra lean ground beef
- teaspoon salt
- /2 tablespoons soy sauce
- teaspoon minced garlic
- cups water
Instructions
-
Step 1
I start by soaking the dried wakame in room-temperature water for about 15 minutes until it becomes pliable and tender. Once drained, I rinse the sheets gently and slice them into bite-sized two-inch strips, setting them aside for later. In a saucepan, heat the sesame oil over medium-high heat. Add the ground beef, a sprinkle of salt, and about a third of the soy sauce. Cook, breaking up the meat with a wooden spoon, until it's no longer pink—this takes roughly four minutes. Toss in the prepared seaweed and the remaining soy sauce, stirring everything together for a minute to let the flavors marry. Sprinkle in the minced garlic, then pour in the water. Bring the soup to a rolling boil, then lower the heat to a gentle simmer. Let it bubble away for another 15 minutes, allowing the beef to become incredibly tender and the broth to absorb all the savory notes. Ladle into bowls and serve piping hot.