One of the weekend favorites: Vermicelli Soup! This version contains a special twist, because it is made with seaweed stock. Seaweed is a very popular food item in Japan, where it is a standard ingredient for the broth. For this recipe, I mixed the traditional vegetable stock and Japanese cooking method to create this heartwarming broth. Don’t have any seaweed? You can also make this soup with vegetable stock!
Seaweed Vermicelli Soup
Equipment
- Cooking Pot
- Fine Sieve
Ingredients
Stock Ingredients
- 4 Carrots
- 2 Onions
- 2 Celery Sticks
- 1 clove Garlic
- 1 Bay Leaf
- 1 tsp Salt
- 10 Pepper Corns
- 6 Sundried Tomatoes
- 2 tbsp Ketchup
- 5 gram Seaweed like Spaghetti Seaweed of SeaMore, Kombu or another local dried variety
Vermicelli Soup
- 350 gram Mixed Seasonal Vegetables like leek, zucchini, cauliflower, carrots or celeriac
- 4 Sundried Tomatoes
- 80 gram Vermicelli
Instructions
Let's start with the stock!
- Chop and clean the carrots, onions and the celery stick. Remove the outside of the clove of garlic, and cut this one into slices.
- Heat some olive oil in a cooking pot and add the chopped vegetables. Bake these until glossy and toasted.
- Then it's time to add the sundried tomatoes, the bay leaf, the peppercorns, salt, ketchup and 1,5 liter water. Bring this to a boil and let it cook for at least an hour.
- In the meantime, you can cut the seasonal vegetables in small cubes and the 4 sundried tomatoes in slices.
- Turn off the heat and add the seaweed. Let the soup infuse for about 20 minutes, whereafter you can strain the soup.
Vermicelli Soup
- Add the drained stock to a cooking pot. Add your chopped seasonal vegetables, the sundried tomato slices and the vermicelli.
- Cook for another 10 minutes or so, and your soup is ready!