The week started out as a skate downhill after my son’s birthday party on Saturday. Until a couple of days ago. I thought my vegan breakfast on Tuesday (it was pretty fruit-heavy) wasn’t tiding me over so I went to the kitchen in search of something filling. But I couldn’t finish the bowl of curry and rice and the rice crackers smeared with almond butter tasted like plastic. Turns out, that nauseous feeling was the beginning of the same 24-hour thingy that stranded my boy’s big sister at home with dad on the day of the party. Darn.
So with that, I bring you the blog’s first sick post, accompanied as I am by a slight fever, chills and spinning head.
It’s one of those weeks when I wish the dish I cooked and photographed for you on Sunday hadn’t turned out to be quite so popular. I could really use a bowl of seaweed soup about now.
Good thing I saved the soaking liquid from the nori and happen to have a container of rice noodles in the fridge. I see a bowl of a simple brothy something coming my way. Maybe later this morning.
In the meantime, make yourself a bit of this and if you can find the loose nori (it’s usually pressed into sheets), be sure to hold it up to a window before you soak it so you can enjoy the subtle greens and reds with your eyes as much as your palate.
Egg and Nori Soup
Going out to eat as a child was a big treat. Occasionally we would
go to a Chinese restaurant and order nori soup with egg ribbons.
This recipe is inspired by that nostalgic soup.
Nori is a seaweed found on the rocks along the shores of Japan. It is commonly
found in sheets used for futomaki or nori maki.
approximately 1½ cups dry loose nori seaweed, rehydrated and chopped
2 cloves garlic, minced
1 inch knob ginger, minced
½ medium daikon, cut in small bites
½ small burdock root, cut in small bites
4 cups broth
2 T tamari
1 T sake (rice wine, sherry or white wine will do)
2 tsp toasted sesame oil
Simmer broth with the rehydrated nori, daikon and burdock until tender.
Add tamari and sake then simmer for a couple of minutes.
Beat eggs in a small bowl and slowly run it down a chopstick into the simmering
broth to create ribbons of egg.
Adjust flavor with sea salt. Drizzle with toasted sesame oil and enjoy.