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Seaweed Soup Recipe
When I mentioned on the BellaOnline Sandwiches Forum that I made Seaweed Soup, one of my friends responded with, "That sounds terrible!" Actually, my Seaweed Soup Recipe is a delightful addition to any sandwich lover's mealtime repertoire. Loaded with healthy ingredients, low in carbohydrate, simple to assemble and filled with flavor, this soup is a winner any time of the year.
Seaweed, often ignored in diets outside of the Asian countries, is a superfood. It is filled with antioxidants. A good source of iodine, seaweed can help regulate the thyroid. It also has significant amounts of Vitamin A and Vitamin C. Seaweed is a source of folate, which helps the brain's cognition. Women who are hoping to become pregnant need adequate levels of folate to help prevent neural tube defects in the developing fetus.
There are many different types of seaweed. The Japanese type is usually thicker than the Korean type. Japanese seaweed can be purchased in ready-to-eat pouches. It is often seasoned with peppers. Nori seaweed is used in making sushi. It comes in a thin sheet that becomes flexible when it is moistened. The seaweed that I used for the recipe was Kirkland Roasted Seasoned Seaweed-Winter Harvest. It is packaged in 17 gram blocks of about 30 thin sheets. Seasoned with oil and salt, it is a crispy snacking alternative to chips. I used a block of the Kirkland roasted seaweed to boost the nutritional content of my soup and to give it a subtle marine flavor.
Seafood Soup Recipe
1 tablespoon of oil (I used non-GMO canola.)
1 ½ cup coarsely chopped celery
1 cup sliced mushrooms (I used crimini mushrooms, but you can use your favorites.)
1 cup carrots-cut matchstick style
½ cup coarsely chopped onion
½ cup sweet baby peppers cut into rings (You may also use bell pepper.)
32 ounces chicken stock or vegetable stock (I used Kirkland Organic Chicken Stock, for convenience.)
1 tablespoon of coarsely chopped pickled ginger or 1 teaspoon of finely grated fresh ginger
1 tablespoon of soy sauce
1 package (17 grams) of Kirkland Roasted Seasoned Seaweed
Heat the oil in a heavy Dutch oven. Add the celery and mushrooms, then stir fry for one minute. Add the carrots to the celery and mushrooms, then stir fry for another minute. Stir fry the peppers and onions for one minute with the celery, mushrooms and carrots. Put the ginger into the vegetables and fry for about 30 seconds. Then, pour the broth into the vegetables and heat on high until the soup comes to a boil. Lower the temperature, and add the soy sauce and seaweed. You can crumble it with your hands or use kitchen shears to cut it into small pieces. Cook the soup for five more minutes on low. Test the vegetables for crispness. If they are at your preferred level of doneness, turn the soup off and serve it. If you like a softer vegetable, cover the pan with a lid, then let the soup stand for five minutes before testing again. Serve the soup with tasty sandwiches.
To add carbohydrate, stir in some cooked brown rice or cooked noodles to the finished soup. Use your favorite noodles. If you are in a hurry, add a can of chicken noodle soup. Adjust the liquid by adding water to the can, if the soup is condensed. You can also add baby corn or frozen corn kernels.
Enhance the protein by mixing in some tofu chunks, chicken, pork, or shrimp.
This Seaweed Soup is a perfect accompaniment to a hearty sandwich. It pairs especially well with chicken, pork, seafood, or wraps made with Oriental Cabbage Salad. What sandwiches will you serve with Seaweed Soup? Let us know in the BellaOnline Sandwiches Forum. We will look forward to hearing your creative ideas.
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Content copyright © 2013 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.
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