Toasted Nori Seaweed Food

SEAWEED (NORI) SOUP

Seaweed (Nori) Soup image

This recipe started as something I found off the back of a seaweed package, but has been adapted several times so that it can be made quickly with ingredients from most large grocery stores - or a local Asian grocery if you prefer. Nori is the Japanese word for dried sheets of seaweed.

Provided by ROSEYCAT

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 33m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound ground pork
2 quarts water
1 cube chicken bouillon
1 (8 ounce) can sliced water chestnuts
3 sheets nori (dry seaweed), broken into pieces.
1 egg, beaten
½ teaspoon salt
4 green onions, chopped
¾ teaspoon sesame oil

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.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 5.6 g, Cholesterol 80.2 mg, Fat 12.4 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 4.4 g, Sodium 450.3 mg, Sugar 1.2 g

TOASTED NORI (SEAWEED)

Toasted Nori (Seaweed) image

Nori gets soft and chewy very easily, so here is a way to "freshen up" your leftover nori.

Provided by Jen in Victoria

Categories Asian

Time 30m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

2 sheets nori (or more)
1/2 teaspoon olive oil (optional)
1/8 teaspoon salt (optional)

Steps:

Preheat oven to 300 degrees F.
Lay nori on cookie sheets.
If you want to make flavoured nori (for snacks), brush nori with oil, then sprinkle salt (or whatever seasonings you like) over top.
Bake for 15 minutes.

Nutrition Facts :

TOASTED NORI WITH SESAME SEEDS

Toasted Nori With Sesame Seeds image

You can use these just like gomashio. Mix it with leftover rice and form it into rice balls for a bag lunch! Adapted from Deborah Madison's Vegetarian Cooking for Everyone.

Provided by Sharon123

Categories Japanese

Time 20m

Yield 1/2 cup

Number Of Ingredients 4

Ingredients

2 sheets nori (Japanese seaweed)
1/2 cup white sesame seeds
2 teaspoons sea salt (or kosher salt-use a little less)
1 teaspoon red pepper flakes (or to taste)

Steps:

Toast the nori by passing each sheet repeatedly over a hot burner untli it becomes crisp and the color dulls.
Put the sheets together and using scissors, slice them into thin strips, then into squares.
Toast the seeds and salt in a dry skillet over medium heat until the seeds begin to color. Grind them just enough for the salt to adhere. You can use a coffee grinder or a mortar and pestle(or your food processor). Combiine with the nori and pepper flakes.
Cool, then store in a covered jar so they will stay crisp. Enjoy!

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