Mozuku Seaweed Soup and Mozuku-Su Soup
The convenience stores of Seven-Eleven Japan not only stock a wide range of instant ramen noodles, but you can also buy various kinds of instant miso and clear soups there, which include a packaged instant seaweed soup I bought the other day.
Mozuku Soup (もずくスープ)
Based on the ingredient list on the back of the package, the instant seaweed soup I bought is a type of Osuimono clear soup flavored with soy sauce, seafood extract, salt, fermented seasoning, and amino acids, containing 2 different varieties of seaweed, Mozuku, and Kuki Wakame, together with edible clover called Mitsuba and Yuzu citrus peel.
Since the main ingredient in this instant Suimono soup is the healthy, low-calorie seaweed Mozuku harvested from the sea of Okinawa, the name of the product I picked up this time is Mozuku Soup with Kuki Wakame. By the way, Kuki Wakame is the core part or stem of Wakame seaweed leaves.
Once pouring 160 ml of boiling water onto the soup base block, it dissolves in water and turns into a clear soup with soft, tender seaweeds.
Due to the polysaccharide on the surface, the seaweed Mozuku is slightly slimy, but I don’t care so much because I’m Japanese and I’ve eaten it countless times. The clear soup is lightly salted and flavored with the umami ingredients written above. The most striking feature of this Japanese soup is the pleasant crunchy textures of both Mozuku and Kuki Wakame.
Mozuku-Su Soup Recipe
Speaking of Mozuku, the quintessential Japanese dish using the seaweed is Mozuku-Su. As mentioned in this article, Mozuku-Su is easy to prepare, and using the vinegared Mozuku seaweed you can actually readily make Mozuku Soup.
Based on this Japanese recipe, for 2 servings, first, bring a mixture of water (200 ml) and chicken broth mix (1/2 teaspoon) to a simmer, then add in the Mozuku-Su (100 grams) and once the soup returns to the simmer, sprinkle a dash of salt and pepper.