This is an easy-to-prepare clear rice soup. Don’t discard the kelp, use it to make a mini side dish – Seasoned Kelp http://crystalbyblog.blogspot.com/2007/08/seaweed-salad.html.
Preparation: 5 mins, Cooking time: 15 mins
Ingredients (serves 1)
° 1 bowl cooked plain white
° 10 kelps in knot
° 5 seedless red dates (optional)
° 1 slice ginger
° 500 ml water or vegetable stock
° salt and pepper to taste
° granulated mushroom bouillon (optional), to taste
° few drops sesame/shallot oil (optional)
° small handful freshly chopped coriander leaves or spring onion, for garnish
° 1-1½ tablespoons vegetarian meat floss
° some nori shreds
° small handful freshly chopped spring onion (optional)
1. Place kelps, ginger, red dates and water in a pot. Bring to a boil and simmer for 10 minutes. Remove the kelps, red dates and ginger. Season to taste with salt, pepper, granulated mushroom bouillon and sesame/shallot oil.
2. Place a bowl of rice on a serving plate, top with vegetarian meat floss and nori shreds. Garnish with coriander leaves or spring onion.
3. Ladle the soup on the bottom of the rice and serve immediately.