Source: Food.com
By Rita~

Ingredients:
¾ ounce dried wakame seaweed (whole or cut)
3 tablespoons rice vinegar (not seasoned)
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon agave syrup
red pepper flakes
1 teaspoon finely grated ginger
½ teaspoon minced garlic
2 scallions , thinly sliced
¼ cup shredded carrot
2 tablespoons chopped fresh cilantro
1 tablespoon sesame seed , toasted

Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins

Directions:
1. Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.
2. Stir together vinegar, soy sauce, sesame oil, agave syrup, pepper flakes, ginger, and garlic in a bowl until agave syrup is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.

Servings: 4

Source: Food.com
By Halcyon Eve

Ingredients:
3 cups water
1 teaspoon instant dashi stock (granules)
1 -2 tablespoon miso (I like a mix of about 4 parts red to 1 part white)
2 -3 tablespoons dried wakame seaweed (sea vegetable)
½ cup diced tofu (I like kinugoshi, silken tofu)
2 -4 tablespoons very thinly sliced green onions

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins

Directions:
1. Place water and dashi granules in a small saucepan. Bring to a boil and stir until dashi is dissolved.
2. Add wakame and simmer until wakame is rehydrated (about 3-5 minutes).
3. Meanwhile, place tofu in 4 small bowls (preferably Japanese soup bowls that have lids).
4. When wakame is tender, remove soup from heat. Place miso into a small, shallow bowl or dish and add a small amount of broth. Blend into the miso. Repeat until miso mixture is somewhat runny and well mixed with the broth.
5. Add miso to soup and stir. Return to heat briefly just until very hot (do not boil miso).
6. Pour over tofu in bowls, garnish with green onion, cover and serve immediately. Miso soup should be served very hot.

Servings: 4

Source: Adapted from Food.com
By Rinshinomori
   
Ingredients:
20 g wakame seaweed
8 okra
¾ inch fresh ginger , thinly julienned
1 tablespoon agave syrup
½ tablespoon soy sauce
3 tablespoons rice vinegar
3 tablespoons water
½ teaspoon salt (to taste)

Prep Time: 15 mins
Cook Time: 2 mins
Total Time: 17 mins

Directions:
1. Soak wakame in water until soft and salt is removed. Drain and cut into bite size pieces (about 3/4 to 1 inch by 3/4 to 1 inch). I usually do this with scissor.
2. With a bit of salt, rub the okra to remove the fuzziness. Parboil okra for about 1 - 2 minutes in hot water. Plunge in chilled water to cool down quickly. Slice okra into 1/4 inch slices.
3. Combine agave syrup, soy sauce, rice vinegar, water and salt in a small bowl. Place wakame, okra, and ginger in the bowl and combine well. Chill before serving.
4. Best served immediately or within 6 hours.

Servings: 6

Source: Adapted from Food.com
By Ambrosia for Guen

Ingredients:
4 cups water
2 tablespoons wakame seaweed
¼ cup bonito flakes
1 large shiitake mushroom
2 ounces firm tofu
1 ½ ounces udon noodles
1 ½ ounces soba noodles

Prep Time: 1 mins
Cook Time: 10 mins
Total Time: 11 mins

Directions:
1. Place water in rice cooker. Turn rice cooker on to "cook".
2. Place all ingredients in water and leave to boil. If noodles stick out of water, this is ok as they will go limp and all be covered to cook as the water heats up.
3. Once noodles are cooked to desired consistancy, turn off rice cooker and serve in a bowl.
4. You can add soba sauce, furikake, or other toppings as you wish.

Servings: 1

Source: Adapted from Food.com
By Roosie
 
Ingredients:
2 ½ cups cooked short-grain rice
¾ cup shiitake mushroom , thinly sliced
1 ½ cups daikon radishes , sliced as directed (about a four inch long chunk)
¼ cup carrot , sliced as directed
½ cup wakame seaweed , soaked five minutes in cold water to cover, then chopped into one inch long pieces (discard soaking water)
5 cups fish stock or 5 cups chicken stock or 5 cups vegetable stock
1 teaspoon salt
2 ½ tablespoons soy sauce

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins

Directions:
1. Peel the daikon and carrot, and slice into two-inch-long by one-half-inch wide ribbons that are no more than one-eighth-inch thick.
2. The easiest way to accomplish this is by just using your vegetable peeler.
3. In a stockpot or large saucpan, heat the stock over medium-high heat.
4. Add the daikon and carrot, and cook until the vegetables have softened, about 10 minutes.
5. Add the cooked rice, mushrooms and wakame, and bring to a boil again, stirring occasionally.
6. Stir in salt and soy sauce and serve immediately.
7. Be careful not to cook the rice too long; otherwise, it will end up the unappetizing consistency of glue.

Servings: 5

Source: allrecipes.com
By: SKYELIGHT 

Ingredients:
1 1/4 pounds ahi tuna, cut into 1/2 inch cubes
1/4 cup minced onion
1/4 cup minced green onion
1 teaspoon minced fresh ginger
2 tablespoons lightly crumbled wakame seaweed
1 tablespoon ground roasted macadamia nuts
2 teaspoons sesame oil
1 1/2 teaspoons crushed red pepper flakes
8 leaves iceberg lettuce
2 tablespoons cilantro leaves, for garnish

Prep Time: 20 min
Total Time: 1 hr 25 mins

Directions:
Mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. Cover and refrigerate at least one hour, for the flavors to come together. Arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.

Servings: 4