This broth is a delicious starter to any meal, or when you just feel like a very light lunch or supper. You can add some noodles, rice or tofu if you want a little more substance.
For the dashi broth
8cm piece of kombu
10g dried bonito flakes (optional)
1 tablespoon dried wakame,
soaked in water for 10 minutes
2 teaspoons white miso
1 spring onion, thinly sliced
40g baby salad leaves, to serve
For the nori toast
½ tablespoon sesame oil
½ tablespoon tamari
2 sushi nori sheets
4 teaspoons Furikake (see method below)
2 teaspoons dried chilli flakes
Combine the kombu and 400ml water in a saucepan. Leave it to sit for about 25–30 minutes, until the kombu softens, then bring to a simmer over a medium heat. Remove from the heat and discard the kombu. Add the bonito flakes, if using, and stir once to submerge them. Bring to a gentle boil, reduce the heat and simmer about 5 minutes. Remove from the heat and set aside.
Strain the dashi (your broth) through a sieve into a bowl. Clean the saucepan and then return the dashi to the pan. Drain the wakame and add it to the pan, then bring to a simmer and remove from the heat. Submerge a sieve in the broth, add the miso to the sieve and stir to liquify the miso then press through the sieve until the miso is dissolved into the broth.
Divide the soup among bowls and garnish with spring onions and baby leaves.
For the nori toasts, preheat the oven to 140°C (275°F), Gas Mark 1. Whisk the oil and tamari together and brush the shiny sides of the nori sheets. Sprinkle the Furikake and chilli flakes over the same side of the sheets. Place the sheets shiny side up directly on the middle shelf of the oven and bake for 15 minutes. Remove from the oven and leave to cool before enjoying.
MAKES ABOUT 50G
20g black sesame seeds
20g white sesame seeds
50g nori sprinkle
5g shiso condiment
Mix all the ingredients together and store in an airtight container for up to 6 months.
More inspiration on how to make the most out of seaweed in The Seaweed Cookbook