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!
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