This light, rather austere soup is typical of Japanese cookery. Seaweed is high in protein and evokes the essence of the sea, and as. nothing should mask this delicate, rich flavour, the soup is kept very simple. The dried seaweed is well worth searching for. Once the stock is made and the seaweed soaked, the recipe can be quickly put together in a matter of minutes. The traditional version uses dashi, a fish-based stock, but vegetable stock is equally good.
Soak the seaweed for 20 minutes in warm water or until soft. Drain and cut it into thin shreds.
Bring the stock to simmering point in a large pan. Add the lemon rind, salt and light soy sauce and continue to simmer for another 2 minutes. Remove the soup from the heat and add the seaweed. Serve at once.
© 1995 Ken Hom. All rights reserved.