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Make the Most of Soup Season with this Healthy & Delicious Recipe from The Seaweed Cookbook

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Make the Most of Soup Season with this Healthy & Delicious Recipe from The Seaweed Cookbook

 

At Firefly Books we love food, and we especially love soup!

During the cold winter months there’s nothing more comforting than a steaming hot bowl of soup to warm you from the inside out. This year we’re making the most of soup season with the help of The Seaweed Cookbook authors and founders of Food for Happiness Nicole Pisani and Kate Adams.

These two know great flavours — Nicole was head chef at Yotam Ottolenghi’s London restaurant Nopi and both have written several cookbooks — and their recipe for seaweed broth is the perfect blend of hearty and healthy.

Whether you’re looking for a tasty starter or a nourishing light lunch or dinner, this soup is sure to hit the spot.

Bon appétit!

 

 

Seaweed Broth with Nori Toast (from The Seaweed Cookbook)

What you need:

For the dashi broth:
3 inch piece of kombu
cup water
¾ cup dried bonito flakes (optional)
1 tbsp dried wakame, soaked in water for 10 minutes
2 tsp white miso
1 spring onion, thinly sliced
1 cup baby salad leaves, to serve

NOTE: You can add some noodles, rice or tofu if you want a little more substance.

For the nori toast:
½ tbsp sesame oil
½ tbsp tamari
2 sushi nori sheets
4 tsp Furikake
2 tsp dried chilli flakes

NOTE: To make your own Furikake, mix together 2¼ tbsp black sesame seeds, 2¼ tbsp white sesame seeds, 3¼ cups nori sprinkle, and 1 tsp shiso condiment.

How to make it:
1. Combine the kombu and water in a saucepan. Leave it to sit for about 25–30 minutes, until the kombu softens, then bring to a simmer over medium heat. Remove from the heat and discard the kombu. Add the bonito flakes, if using, and stir once to submerge them. Bring to a gentle boil, reduce the heat and simmer about 5 minutes. Remove from the heat and set aside.
2. Strain the dashi (your broth) through a strainer into a bowl. Clean the saucepan and then return the dashi to the pan. Drain the wakame and add it to the pan, bring to a simmer and then remove from the heat. Submerge a strainer in the broth, add the miso to the strainer and stir to liquify the miso then press through the strainer until the miso is dissolved into the broth.
3. Divide the soup among bowls and garnish with spring onions and 
baby leaves.
4. For the nori toasts, preheat the oven to 275°F (140°C). Whisk the oil and tamari together and brush the shiny sides of the nori sheets. Sprinkle the Furikake and 
chili flakes over the same side of the sheets. Place the sheets shiny side up directly on the middle shelf of the oven and bake for 15 minutes. Remove from the oven and leave to cool before enjoying.

Serves 2.

 

 


Get the book:

 The Seaweed Cookbook (COMING SOON)

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