Note: Both these soups use Kelp blades/leaves instead of dried Kelp meal
A delicious soup that takes little time to prepare
½ – 1 Cup Bull Kelp Blades (dried) use scissors to snip into small pieces
3 Cups Vegetable or Chicken Stock
½ Cup Cubed Tofu or Pork
½ Cup Broccoli florets
¼ Cup Soy Sauce
1 Egg, beaten
2 Green Onions, thinly sliced
Combine first 5 ingredients and heat to boiling. Stir beaten egg into soup. Ladle into bowls. Garnish with green onions.
Tasty light vegetable soup
2 -3 servings
1 Cup Dried Macrocystis blades (Macrokelp), cut into thin strips (use scissors)
3 Cups Kombu-Dashi or Chicken or Vegetable stock
Rind of Lemon or Orange, cut into thin match-like strips (avoid getting the white pulp – it is bitter)
optional: ¼ tsp. Salt
2 T. Light Soy Sauce
Bring stock to a simmer. Add thin strips of Macrocystis. After the kelp has softened add lemon rind, salt, if used and soy sauce. Ladle into bowls. Garnish with a thin slice of lemon.
The above recipes, compiled by Rae Hopkins, and selected from Pacific Seaweeds (2001, Harbour Publishing, Maderia Park, British Columbia) by Louis Druehl.