Yield 4 cups
2 strips wakame, each piece 6 inches long
2 cups water
1 Tbsp. Rice Miso
2 Tbsp. Sesame oil
½ lemon, juiced
2 medium cucumbers cut in thin quarter rounds
Soak wakame in the water for 10 minutes. Drain. Separate leaves from the stems and chop leaves in ½ inch squares. (Reserve stems and soaking water for another use such as soup.) Cream miso and sesame oil together, then thin with the lemon juice. Mix in wakame leaves, then cucumbers.