Sea Vegetable Soup RecipeOrigin: Fusion Period: Modern |
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This is a classic recipe that adapts a Japanese-inspired seaweed-based soup to use seaweed that are indigenous to the British isles. You can even generate equivalents of the all-important Japanese kombu using the dried kelps Laminaria digitata (Oarweed) or Saccharina latissima (Sugar Kelp). Ingredients:
10cm length dried kombu 
Sea Vegetable Soup Preparation:Method:Add the dulse to a large bowl of water and leave to re-hydrate for about 10 minutes. Drain the re-hydrated seaweed and add to a saucepan along with the enough water to cover. Bring to a boil and continue boiling for 10 minutes, topping the water up as needed. Drain then set aside to cool a little before shredding finely and reserving. Clean the kombu with a damp cloth. Place in a pan with the cold water and set aside for 5 minutes. Pace on the heat and bring to a boil. Reduce to a simmer, cover and cook for 5 minutes. Strain the stock (reserve the liquid) then chop the kombu finely and set aside. Add the reserved stock to a large pan along with the laver. Bring to a boil then educe to a simmer, cover and cook for 90 minutes, or until the laver is tender. At this point add the sea lettuce, dulse, pepper dulse and kombu then return to a boil and continue boiling for a few minutes then reduce to a simmer. Take a ladle of the broth and stir into the beaten eggs to temper then pour back into the soup and stir vigourously to incorporate then remove from the heat. Add the sesame seed oil then ladle into warm soup bowls, garnish with the shredded crisp-fried gutweed and serve. |
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