As we enter April, many people are starting new lives.
Surrounded by a new environment and new relationships, many people may be unknowingly tense and feeling increased anxiety.
In the world of Yakuzen (traditional Japanese medicine), spring is considered the season when the “liver” is burdened among the five organs,
and it is said that anxiety and stress further damage the “liver.”
The “liver” plays a role in storing “blood,”
but mental stress is also thought to deplete “blood.”
In nutrition, it is also said that a lack of blood increases anxiety.
To break this vicious cycle, daily meals are the best support.
Let’s recharge our mind and body with plenty of energy with a soup that combines wakame seaweed, which promotes blood flow, and beef, which builds “blood” and “qi” (energy).
Key Ingredient: Wakame Seaweed
Wakame seaweed is in season in spring. Although convenient dried wakame is available year-round, we want to eat flavorful new wakame during this season.
In Korea, women after childbirth and people celebrating their birthdays drink wakame soup for nourishment.
It is rich in β-carotene, which has strong antioxidant properties, dietary fiber, which regulates the gastrointestinal tract, and calcium and magnesium, which build bone health.
In the world of Yakuzen, it is said to improve blood circulation and promote water metabolism.
Improving circulation is said to lead to mental stability.
RECIPE
“Wakame and Beef Soup” to Soothe Anxiety
Wakame soup often seen in Japan is more of a side dish, but this is a “meal soup” with plenty of wakame seaweed that can also serve as a main dish.
It is well known that wakame is “good for hair,” but in traditional Chinese medicine, “hair is the excess of blood,” and beautiful hair is evidence that blood is circulating throughout the body.
It strengthens the function of the kidneys, which is essential for preventing aging, and supports youthfulness. We definitely want to eat it during this season when new wakame is available.
In addition to sliced beef, adding beef tendon, which is rich in collagen, adds richness and strengthens bones.
In Yakuzen, there is a concept called “以臓保臓 (izō hozō),” which means eating the same parts of an animal to supplement the organs.
Tendons are said to strengthen muscles, hair, skin, and bones, and have a high ability to supplement “qi,” thereby nourishing vitality.
Since it contains a lot of heme iron, which is easily absorbed by the body, it is an essential ingredient for preventing anemia.
If it is too salty, you will get tired of eating it, so it is recommended to season it a little less than you think is necessary.
Since wakame and beef have a strong umami flavor, it is satisfying even with a light taste.
Ingredients (for a generous amount)
New wakame seaweed … 200g
Sliced beef … 100g
Beef tendon … 50g
New onion … 1
Ginger … 1 clove
Kelp broth (commercially available / or chicken stock granules) … 2 teaspoons
Sesame oil … 1 tablespoon
Soy sauce … 1 to 3 teaspoons
- Place the beef tendon in a small pot, add enough water to cover the meat, and bring to a boil over high heat. Once boiling, drain in a colander, rinse well with water, and cut into easy-to-eat pieces. Return the tendon to the pot, add plenty of water, and simmer over medium-low heat for 20-30 minutes until tender. Drain in a colander and rinse well.
- Boil the wakame seaweed in hot water until it turns green, rinse with water, drain in a colander, and cut into easy-to-eat pieces. Cut the onion into 4-5mm thick slices. Thinly slice 2/3 of the ginger with the skin on, and finely chop the remaining 1/3.
- Heat sesame oil and thinly sliced ginger in a pot over medium heat, add the wakame seaweed from step 2, and stir-fry well. Once the oil has coated the wakame, add the onion and continue to stir-fry. When the onion has softened, add the beef and stir-fry.
- When the beef has changed color, add 3 cups of water, the drained beef tendon from step 1, and kelp broth. Simmer over medium-low heat for 10-15 minutes. Season with soy sauce.
- Serve in bowls and garnish with finely chopped ginger. Sprinkle with chili powder (not included in the ingredients list) to taste.
POINT
Blanching the beef tendon removes excess dirt, fat, and odor, so be sure to blanch it.
When tasting the softened beef tendon, try adding a pinch of salt.
The enjoyable texture is a reward for the cook.
Have a try!
Warming up the body and circulating energy makes it easier to alleviate anxiety.
