Skip to main content

Seaweed soup




Photo by Alessandra Zecchini ©


Ingridients:
1 sheet kombu seaweed
1 l water
1 tbsp dried wakame seaweed

Gently scrape the kombu seaweed with the tip of a knife. Place it in a saucepan with 1 litre of water and gently simmer (simmering, not boiling) for 30 minutes. Turn the heat off and let the soup stand for 30 minutes to 1 hour (the longer the better), then remove and discard the kombu. Gently bring the soup back to a gentle simmering and add the wakame. Simmer for 5 more minutes, and serve. This soup doesn't need salt, or anything else, the broth remains clear and the taste is delicious!

Of course you can also add some miso when you add the wakame, but don't let it boil!

Labels:

Comments

  1. Mary BergfeldJanuary 11, 2010 at 6:41 AM

    I do add miso to mine. This is a lovely, straightforward recipe.

    ReplyDelete
  2. AlessandraJanuary 11, 2010 at 8:49 AM

    Yes, miso soup is fantastic. But sometime I really like to have a clear broth, and to appreciate (using your words here) the 'straightforward' taste.

    ReplyDelete
  3. SookJanuary 12, 2010 at 1:39 PM

    We eat seaweed soup in Korea a little differently with lots of garlic and seasoning. :) Seaweed soup sounds so good right now. :)

    ReplyDelete
  4. AlessandraJanuary 12, 2010 at 2:45 PM

    Really Sook? I like Korean food, especially because has lots of garlic and chilli!

    Let me know if you have a good seaweed soup, but no meat or fish for me please :-)

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal...
9 comments
Read more

Mezze Maniche with Mushroom Cream Sauce

Since I had some left over mushroom sauce from yesterday's dish , today I made some pasta. I heard from other bloggers about the Garofalo pasta brand, in NZ I could only find it in one shop, and it was too expensive even to consider, so I thought that I should try it while I am in Italy. I choose mezze maniche for this dish. Mezze maniche with mushrooms I cooked the mezze maniche al dente. In the meantime I warmed up the pan with the left-over mushrooms and added 250 ml of cream. Then I added some freshly chopped Italian parsley and some freshly ground pepper. I drained the mezze maniche and passed them in the pan with the mushroom and cream sauce. They tasted great! Photos by Alessandra Zecchini©
9 comments
Read more

Paccheri with tomato, parsley and garlic.

Paccheri are hollow pasta tubes that look like rigatoni or tortiglioni, but with a difference: the paccheri tubes flatten once they are cooked. Usually the have very rich sauces, but I am one for 'less is more' these days, and so here I just warmed up a ready made Italian tomato passata ( a good one ). Once the passata was hot I added some salt, extra virgin olive oil and finely chopped Italian parsley with garlic. These days I am chopping a lot of parsley and garlic together, it is too early for basil, and parsley taste really good in Italy! Also, I like the idea of having a cooked sauce but with raw herbs and garlic in it: the taste changes completely. Simple but really effective!!! If you are not vegan you can add some ricotta to this. Photos by Alessandra Zecchini©
7 comments
Read more