Steps

1. Place 4g of dried wakame seaweed in a bowl, add enough water to cover it, and let it rehydrate for about 5 minutes. (Key Tip!) Using too much water will wash away the flavor, so just enough to cover the seaweed is perfect.
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2. Finely chop the scallion.
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3. Squeeze out the excess water from the rehydrated wakame. If the wakame pieces are large, cut them into bite-sized pieces with a knife.
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4. In a small pot, combine 400ml of water, 2 tsp of soy sauce, 2 tsp of oyster sauce, 1 tbsp of cooking sake (rice wine), 1 tsp of chicken bouillon granules, 5g of grated ginger, 1/2 tsp of vinegar, 1 pinch of salt, and 1 pinch of MSG (umami seasoning). (Key Tip!) The vinegar, even in a small amount, sharpens the flavor. Too much ginger can overpower the dish, so use it sparingly.
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5. Stir the seasonings in the pot while bringing it to a boil.
   🕒 02:32
6. Once boiling, turn off the heat, add the drained wakame and the chopped scallions.
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7. Crush toasted sesame seeds in your hands and add generously. (Key Tip!) If you're adding other ingredients like onions or carrots, stir-fry them until tender first, then add the soup and heat. Simmering can alter the taste depending on the cooking time and water amount.
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8. Mix everything well and taste. It should taste slightly less seasoned than you'd prefer, as this prevents it from becoming too much.
   🕒 03:08
9. Reheat thoroughly, then ladle into bowls and serve.
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10. Adding pepper to taste will sharpen the flavor and give it a restaurant-like aroma.
    🕒 04:00