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.
|Amount Per Serving|
|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 %|
|Vitamin A||0 %|
|Vitamin C||0 %|
Serving Size: 0.35 oz (10 g)
Servings per Container: about 6
Net wt. 2 oz (56.7 g)
- Product of Japan
- Percent Daily Values (DV) are
based on a 2,000 calorie diet
- Not responsible for typos,
or omission stated or implied.
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
- 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.