August 30, 2008


Whenever I get the chance, I like to gather seaweeds from the rocks on our coast. I especially love sea lettuce, when I can find it. It's not only delicious, it's beautiful! The smell of seaweed makes me happy - the briny, green freshness that translates so well into many dishes. But, soup is my favorite way to eat it and I have it often.

This can be made with fresh or rehydrated dry laver or wakame. I use wakame, as I like its more substantial bite. This is just the basic recipe, to which you can add virtually anything you like -- shredded daikon radish or carrot, tofu, ginger juice, yam noodles or bean threads, sliced bok choy leaves, sliced shiitake mushrooms, etc. Healthy, light and delicious!


5 c. water

2 pkgs dashi no moto (or make your own dashi)2 T. shoyu or good quality soy sauce

1 c. fresh, chopped seaweed, or rehydrated seaweed to make 1 cup

3 scallions, sliced, white and green parts separated

1 T. white or yellow miso paste, dissolved in 2 T. cold water

2 eggs, beaten


In medium stock pot, combine water, dashi no moto and shoyu and bring to a boil. Add seaweed and white portion of green onions and simmer for five minutes. Turn off heat, but leave pot on burner. Gently stir in the beaten eggs and add the miso paste. Cover pot and remove from burner. Serve with green portion of the sliced onions. Add additional shoyu, to taste.

Serves 4-6

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Aspenglow / Buttered Lips by Gayle Nabrotzky is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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