Soak about 1-2 oz dried wakame seaweed in room temperature water and set aside. Saute 1/2 lb lean beef (cut into bite-sized pieces) in a little oil. When browned, add 5-6 shiitake mushrooms (fresh or reconstituted dry), cut into ½” slices Sauté until fragrant, then add 2 large Yukon potatoes (or 1 large Russet potato) cut into large, bite-sized chunks (here, I added 6-7 small tri-colored potatoes, halved), sauté, and then one onion (sliced) and several garlic cloves (sliced). Add hot water (or the mushroom soaking liquid) to nearly cover most chunky ingredients (about 10 cups total). Mix in about 2 Tbsp
Korean miso paste (doen jang), about 1 Tbsp Korean beef boullion powder (sogogi dashida). Bring to a boil, then reduce to simmer and add the drained wakame. Season to taste (I added a little more black pepper) and then serve with short-grain rice. (Dec. 2014)
Modification: I sometimes omit the beef, in which case I start by heating 2 tsp toasted sesame oil in a pot, then add 7-8 sliced, reconstituted shiitakes and sauté until browned and fragrant. And then I continue on with the remaining steps.
Cooking Adventures 