Photo by Alessandra Zecchini © Ingridients: 1 sheet kombu seaweed 1 l water 1 tbsp dried wakame seaweed Gently scrape the kombu seaweed with the tip of a knife. Place it in a saucepan with 1 litre of water and gently simmer (simmering, not boiling) for 30 minutes. Turn the heat off and let the soup stand for 30 minutes to 1 hour (the longer the better), then remove and discard the kombu. Gently bring the soup back to a gentle simmering and add the wakame. Simmer for 5 more minutes, and serve. This soup doesn't need salt, or anything else, the broth remains clear and the taste is delicious! Of course you can also add some miso when you add the wakame, but don't let it boil!