WP Mekabu Dried Seaweed 2 Oz
Product Number - 8086164
Bin Number - 4063
|
Mekabu is the flowering part of wakame seaweed. It has a sticky feel to it and has a mellow sweet flavor. Use it in soups, salads, garnish for rice, pickled, or inside of sushi rolls. It is known for being very high in calcium and iron. |
More Product Information
Easy to Prepare: Soak in hot water foa few seconds, or until tender. Drain well. Add to soups, salads, and stir-fry combinations, as desired.
Nutritional Information
| Amount Per Serving | ||
| Calories | 25 | |
| Calories From Fat | 0 | |
| % Daily Value | ||
| Total Fat | 0 g | 0 % |
| Saturated Fat | 0 g | 0 % |
| Trans Fat | 0 g | 0 % |
| Cholesterol | 0 mg | 0 % |
| Sodium | 140 mg | 6 % |
| Total Carbohydrate | 6 g | 2 % |
| Dietary Fiber | 4 g | 17 % |
| Sugar | 0 g | |
| Protein | 1 g | |
| Vitamin A | 0 % | |
| Vitamin C | 0 % | |
| Calcium | 15 % | |
| Iron | 25 % | |
NUTRITION FACTS
Serving Size: 0.35 oz (10 g)
Serving per Container: about 6
Net wt. 2 oz (56.7 g)
INGREDIENTS
Dried Seaweed.
- Product of Japan
- Percent Daily Values (DV) are
based on a 2,000 calorie diet
- Not responsible for typos,
inaccuracies, misinformation,
or omission stated or implied.
Product Recipe
Vegetable Tofu Soup
- 3 Shiitake Dried Mushroom
- 1 1/2 cup Mekabu Dried Seaweed
- 10 ounces soft tofu
- 4 teaspoons Hon Dashi Bonito-Style Soup Base Granules
- 3 tablespoons Sake
- 1/8 teaspoons black pepper
- 2 medium carrots, thinly sliced
- 1 medium new potato, cut into 1/2 inch cubes
- 1 green onion & top, thinly sliced on diagonal
Directions:
- Soak shiitake as package directs. Drain.
- Remove and discard shiitake stems. Thinly slice shiitake.
- Re-hydrate mekabu as directed by package. Drain well.
- Drain tofu on paper towel for 20 minutes. Crumble tofu.
- Combine 6 cups water, dashi granules, sake and pepper in medium saucepan.
- Bring to a boil. Add shiitake, carrots, potato and green onion. Return to a boil.
- Reduce heat to low. Cover and simmer 10 minutes, or until vegetables are tender.
- Mix in mekabu and tofu. Cook 1 minute longer, or until all is hot. Ladle into bowls to serve.
- Makes 6 servings, about 1-1/2 cups each.
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