1.   Drain the wakame, making sure to reserve the broth, and cut into bite-size pieces.

2.   Drain, reserving broth.

3.   Drain and reserve broth.

4.   Let the ribs cool in the broth, then strain, reserving the broth and discarding the seasonings.

5.   Reserve the broth, recombining it with the remaining broth.

6.   Remove ribs and reserve broth for soup or freeze for another time.

7.   Reserve broth for another use.

8.   Reserve broth.

9.   Reserve the broth.

10.   Strain, discard shells and vegetables, reserve broth and set aside.