Seaweed Soup with Sliced Zucchini and tender beef

Lots of nutritious seaweed. I added both Japanese wakame and Chinese dried seaweed. For the protein, I added Shabu beef, you can also make it totally vegan with firm tofu instead. Serve with rice Freezer friendly and easy.

Ingredients

400 g Shabu beef

2 tbsps dried wakame (Rehydrate in water)

1 large sheet Chinese seaweed

2 dried shiitake mushrooms

2 Zucchini

Mushroom Dashi

1 tbsp mirin

1 tbsp toasted sesame oil

1.5 tbsps minced garlic

Steps

1. Make mushroom Dashi by soaking dried shiitake mushrooms in water overnight.
2. Heat 1 tbsp sesame oil on a non-stick pan, stir-fry zucchini till cooked. Add in beef slices and cook till no longer pink.
3. Add in wakame and shiitake mushrooms. Fry for about 5 mins or till most of the moisture have evaporated off.
4. Add in mushroom Dashi and all other seasonings. Bring to a boil and then simmer over low heat for 10-15 mins. Enjoy!
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