Japanese Seaweed Soup

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.