Seaweed Soup!
Seaweed soup from Sea Forager member (and assistant manager!) Angela Wisco. She likes our seafood so much that she came to work for us. Check out her recipe for Seaweed soup!
Ingredients:
Seaweeds: wakame, nori, sea palm, and a little kombu
Water
soy sauce
mirin
shiro dashi
sesame oil
shitake/your favorite mushrooms and some
soft tofu
Optional: fish filet
Throw some wakame, nori, and a little kombu in a pot. Be aware, it expands, especially the kombu! Run some cold water over it, give it a little swish with your hand, dump out the water. Do this 1-2 times. The broth can get really salty without a little wash.
Fill pot with water and leave room to add some stuff. Put the stove on high. While you're waiting for the boil, throw a small handful of sea palm in there. No need wash the sea palm beforehand, it gives a nice flavor to the broth. Add to taste some soy sauce, mirin, shiro dashi (get it from Sea Forager!), and just a little bit a sesame oil.
Once it comes to a boil, bring it down to a low simmer. Give everything a little stir, take a little taste and adjust if necessary. Add some shitake/your favorite mushrooms and some tofu.
Pro tip: get the soft silky stuff! Toss the whole tofu block in there, then cut it up into a few big chunks with your big soup spoon. The simmer time will give the tofu a yummy marinated outer shell with a soft tofu inside. Salmon and trout go really well in there too! Leave it on that low simmer and it's good to go in 20-25 min. While you're waiting, the dry sea palm is a nice little tasty snack :)
