Three Seaweed Soba {Raw}

Three Seaweed Soba {Raw}

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I just love using seaweed in salads and soups because it is just so versatile and easy to work with. The textures are interesting and the flavours are really delicious, especially wakame which is quite sweet. This soup combines a salty base with the sweet tastes and chewy textures of the seaweed in what I consider to be a great combination.

I sourced all these ingredients from the Japanese/Korean aisle at my local Daily Food Hall supermarket (I have spotted this aisle at the ones in Epicentrum and Grand Indonesia) and I always stock up on supplies whenever I go to these shops. Having seaweed in the cupboard is so convenient, and I never feel guilty after eating it because it is low-calorie and makes me feel satisfied without the bloat I get after eating carbs like pasta.

This is such a simple dish to prepare, and uses very few ingredients, no excuses for not giving it a try!

Three Seaweed Soba

Ingredients

Broth

1.5- 2 cups water
1/2 cup Bragg’s Amino
2 tablespoons white miso
2 tablespoons honey
juice from half a lemon

Seaweed

I used rehydrated wakame and dulse, and sprinkled with dried arame. The quantity is hard to estimate, especially as the seaweed expands so much when rehydrated. The quantity you want in your bowl is what you are aiming for- less is more with seaweed!

Preparation

  • Blend all of the broth ingredients until it is a smooth and creamy consistency.
  • Put the desired portion of rehydrated wakame and dulse into bowls. You may want to cut the seaweed first if they are in long strands.
  • Pour the broth over the seaweed in the bowls and garnish with the arame strips.

Serves 2 large/4 small bowls

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