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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!

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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

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