Roasted Seaweed Soup (Nori Sui)
Roasted Seaweed Soup (Nori Sui) is a clear soup with torn roasted seaweed and very finely julienned ginger (hairshōga). This is perhaps the simplest clear soup of all, but it is a luxury that uses an abundance of high-quality roasted seaweed sheets and the elegant flavour of the broth comes from a good dashi stock.If you are a vegetarian, use konbu dashi.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 3 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 3 yaki nori ((roasted seaweed sheets, note 1))
- 2 tbsp harishōga
- 400 ml 0.8pt dashi stock ((note 2))
- 1/3 tsp salt
- 1/3 tsp light soy sauce ((or normal soy sauce))
- 1 tsp cooking sake
Instructions
- 1
Put all the Broth ingredients in a pot and bring it to a boil.
- 2
Take one yaki nori sheet at a time, put it through in a quick motion directly over the heat of an electric cooktop, or over a heated large frying pan on a gas cooktop that is set to high (note 3). Do this several times on both sides until the sheet becomes crisp.
- 3
Fold the nori sheets into quarters (so that you can handle them easily) and tear the sheets into small bite-size pieces - about 2.5cm/1” (note 4).
- 4
Put the nori pieces in a serving bowl and place harishōga on it.
- 5
Pour the hot broth over the nori pieces and serve immediately.