Seaweed Nori Soup Food

SEAWEED (NORI) SOUP

Steps:

• In a large saucepan over medium-high heat, cook the ground pork until browned. Drain off excess fat, and add water. Bring to a boil, then reduce heat to medium, and simmer uncovered for 15 minutes.
• Stir in the bouillon cube to dissolve, and add water chestnuts and nori. Stir in the egg, and season with salt. Remove from heat, and mix in the green onions and sesame oil. Serve immediately.

KOREAN-STYLE SEAWEED SOUP

Steps:

• Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.
• Heat a saucepan over medium heat; add beef, sesame oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.

MISO SOUP WITH TOFU AND SEAWEED

Steps:

• For the dashi stock: Combine the cold water and kombu in a medium pot. Place the pot over medium heat; as the water comes to a simmer, you'll see tiny bubbles start to form on the bottom of the pot. Do not let the water come to a boil; it should remain at a low simmer. Remove the kombu.
• Once the water starts to simmer gently, sprinkle in the bonito flakes. Let the flakes steep without stirring for 1 to 2 minutes. Turn off the heat and strain the mixture through a cheesecloth-lined sieve into another medium pot. You should have about 4 cups of dashi stock.
• For the miso soup: To reconstitute the wakame seaweed, place 1 cup hot water in a medium bowl and sprinkle in the wakame; let it soak for about 2 minutes. Rinse the wakame under cold water, squeeze out the water with your hands and then chop the wakame.
• Heat the dashi stock over medium-low heat until just under a simmer. Add the wakame and allow to cook and intermingle for about 5 minutes.
• Submerge a small sieve into the saucepan until the rim is just above the stock. Add 1/4 cup of the miso to the sieve and use a wooden spoon to work the miso through the sieve into the soup; this will prevent lumps from forming. Stir well and taste the soup -- if it's not salty enough, add additional miso.
• Add the tofu and scallions and let them cook in the broth just until warmed through, about 1 minute.

SIMPLE MISO NORI SOUP

Steps:

• Pour the water into a 2-quart pot. Stir in the miso until it's no longer in chunks.
• Bring to a simmer.
• Tear the nori into pieces about 1.5" by 1.5", but don't be concerned if they're bigger or smaller than that. Add to the pot.
• Dice the tofu until you like the size of the pieces. Add to the pot.
• Best enjoyed immediately but keeps well in the fridge.