Recipe credit: Mayumi Nishimura of Mayumi's Kitchen (published by Kodansha International). Photo credit: Saito Akira (courtesy of Kodansha International).

Ingredients

• 1 Tbsp dried wakame flakes
• 2 cups (480 ml) spring water
• ¼ cup (30 g) onion, cut into half-moons
• ¼ cup (30 g) snow peas, tops and strings removed, and cut on the diagonal
• ¼ cup (40 g) corn kernels
• 2 tsp shoyu
• ½ tsp grated ginger handful cilantro
• 2 scallions (spring onions), sliced thinly on the diagonal

Directions

1. Soak the wakame in ½ cup (120 ml) spring water for 5 minutes. Remove and set aside, reserving the water.
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