Method
1. Sauté chopped onion in sesame oil a few minutes.
2. Chop soaked alaria into bite size pieces and
sauté with onions until
fronds turn bright green.
3. Add water and simmer for 30 minutes or pressure cook for 20 minutes.
(Halve these times if midribs have been cut out).
4. Puree miso with a little soup broth then add to pot and turn off
heat.
5. Garnish with scallions or chives and serve.
Serves 2-3.
Variations
A. Add any thinly sliced root vegetable when
sautéing alaria and
onions.
B. Add any chopped garden green or wild green to the simmering soup.
C. Add cubes of tofu or seitan and freshly ground ginger or Nori/Ginger
Sea Seasonings to the simmering soup.
*Soak seaweed before cooking anywhere for 1 minute to overnight. The
longer the soaking the shorter the cooking. The longer the soak, the more
minerals dissolve into the soaking water. 10-15 minutes is our usual
recommendation. Use enough water to cover seaweed.
Water added includes soaking water, if you care to use it. If you do,
be sure to strain it. If you don't, your soup will taste less salty and
you may want to add more flavoring.
There are many kinds and intensities of miso available now. If you're
using the mellow whites or reds then decrease the recommendations when
using the more intense hacho and mugi. In any case, always flavor to suit
your taste and needs.
