With aromatic sesame oil.
- Cooking time
- 10 minutes
- Nutrition facts are for one serving.
- Rinse the salt off the wakame seaweed, boil and roughly chop up. Thinly and diagonally slice the negi.
- Boil the chicken soup stock, add in (1) and bring to a boil, remove from the heat and add in the sesame oil.
- Ladle (2) into bowls and sprinkle on the sesame seeds.