½ cup Dried Wakame, soaked
1 Tomato, chopped
1 clove Garlic, minced or grated
1 tablespoon Ginger (about an inch long piece or less), minced or grated
Nama Shoyu, to taste
Soak seaweed in water for a few minutes. It will double in size so make sure the bowl you use is big enough.
While seaweed is soaking, marinate garlic and ginger in the Nama Shoyu. Set aside.
When seaweed is ready, squeeze water out of small handfuls, placing into or on your serving bowl or plate. Toss with the prepared sauce and let the flavors meld for a few minutes. Toss in diced tomatoes and serve!
Print This Recipe (PDF)
Click the button below to download the printable PDF.
What is the one kitchen tool you could not live without?TammiTrue - 1 day 19 hours ago
Avocado headache!!!stellabbell - 4 days 12 hours ago
Best Juicer?marinay4510 - 4 days 22 hours ago
Could you list here the best masticating juicer?marinay4510 - 4 days 22 hours ago
~chrons, colitis, ibd~ gaining weight as raw vegan?marinay4510 - 4 days 22 hours ago