The packet of wakame I bout sais that is has to be soaked 24 hours in advance. It said that it's due to the high iodine content. My question is if there is a type of dried wakame you can put straight in while cooking miso soup?
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by Ell_311
7 comments
This is the first time I heard about 24h requirement and I wonder what kind of special wakame you have. Usually it is recommended not to soak more than 5-10 minutes to retain the texture. I put any dried wakame directly in miso soup. Wakame does have high iodine content, but konbu has orders of magnitude more.
Yes, kelp is high in iodine but never, ever in 40+ years of cooking Japanese food have I heard this theory. I usually soaked dried wakame in water for about 15-20 minutes. Sometimes I throw it right into a broth without rehydrating.
Can you post a picture of what you purchased?
Are you sure you didn’t buy kombu?
Have no idea what you’re talking about. I put mine directly in my soup. Doesn’t require any soaking. Maybe you didn’t buy wakame?
I’ve never soaked it before adding to soup. In fact I imagine it would probably turn into a bowl of green slime if you soaked it for 24 hours. Are you sure you bought wakame?
Hmm. Does it have something to do with where the product is sold?
Just out of curiosity, I checked my packages of wakame, nori, kombu, and hijiki and none of them mention iodine or traces of fish and crustaceans on the warning label.
A couple of them do have a California Prop 65 warnings for lead and cadmium, though.
Did you by any chance buy hijiki instead of wakame?
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