This is a very popular soup in Japan, particularly in the early spring when tender sea greens are their sweetest. A good soup to serve with fish, chicken or eggs.
Soak the lobe-leaf tangle in a bowl of warm water for 20–25 minutes. It will soften and expand to many times its original volume. Rinse the softened, slightly slippery strands under cold water, then pat them dry. Cut away any tough stems before chopping the lobe-leaf coarsely.
In a pot, bring the basic soup stock to a simmer and season it with the soy sauce and salt. Add the chopped lobe-leaf, and cook for 2–3 minutes over low heat.
In a separate bowl, dissolve the bean paste in a bit of hot stock, then return it to the pot. Stir to distribute well.
Cut the bean curd into
© 1986 Elizabeth Andoh. All rights reserved.