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On Wed, 10 Jan 2007 00:08:07 -0800, Andrea2 >
wrote:
>On Wed, 10 Jan 2007 18:45:19 +1300, Quentin Grady
> wrote:
>
>>G'day G'day Folks,
>>
>> I'm working on making a seafood soup. In New Zealand we have a
>>seaweed called Karengo. It is soft and flexible. I came across it in
>>a Thai restaurant in what they called seaweed soup. It was delightful
>>and I imagine very diabetic friendly. Their version had stuffed baby
>>squid, something that seemed altogether far too fiddly for me.
>>
>>Is there anyone out there who has had experience of making seafood
>>soup that includes seaweed? I'm looking for tips that could shorten
>>the time taken to evolve something simple that a bloke could whip up
>>and enjoy both making and presenting to friends. That is to say I'm
>>looking for a new dietary staple.
>>
>>Best wishes,
G'day G'day Andrea,
Thank you for the authentic recipe. It has plenty of authentic
Asian ingredients like bonito flakes, miso, tofu. These are becoming
easier to obtain these days, in fact almost common place but since my
intended readers are blokes with a limited desire to buy stuff they
regard as fancy they may well find the ingredients off putting. Heck.
It is going to be hard enough to get them buy one unusual ingredient,
the karengo seaweed.
What I'm looking for is going to take considerable ingenuity, a
Western seafood soup that includes a local seaweed. Maybe I need to
start with one of the European seafood soups and add seaweed. This is
genuinely a voyage of discovery.
Best wishes and once again thank you.
Quentin.
>Salmon Miso Soup
>
>4 cups dashi (recipe below)
>4-5 tablespoons miso
>1/4 head cabbage, cleaned and chopped
>2 carrots, peeled and sliced
>1 potatoes, peeled and cubed
>1 lb salmon, (or other fish) cut large bite-size pieces
>1/2 lb tofu, drained and cubed
>eggs, if desired
>
>Bring the dashi to a boil in a large stock pan and add the carrots and
>potatoes. Reduce heat to simmer and cook 10 minutes or until carrots
>and potatoes are about cooked through.
>
>Add cabbage to pan. Cook for 1-2 minutes or until cabbage is just
>crisp.
>
>Put miso (starting with the lesser amount) into a sieve. Dip the sieve
>into the stock and melt the miso into the soup. The purpose of the
>sieve is to make sure there are no big miso chunks in the soup. You
>can also disslove the miso into some hot dashi and slowly add it in.
>Make sure to taste as you add the miso-- too much will make the soup
>salty.
>
>Add tofu cubes gently. Add salmon pieces to top of pan and push
>carefully into the soup. Simmer until the salmon is cooked through.
>
>When salmon is cooked, portion out the salmon pieces, vegies, and tofu
>to individual serving bowls.
>
>If desired, gently break into the soup an egg for each person and let
>it poach.
>Put this on top of each portion.
>
>Pour the miso soup over the top of the salmon, vegie, tofu, and egg
>bowls.
>
>Dashi Recipe:
>
>4 cups cold water
>1 sheet (1 ounce) kombu seaweed 3 to 4 inches square, soaked in cold
>water in the refrigerator overnight
>1/3 cup dried bonito flakes
>
>Place the water in a medium saucepan. Add the kombu. Bring to a low
>boil over medium-high heat. Reduce the heat to low (if the water
>continues to boil, the stock will not be totally clear) and simmer for
>5 minutes. Add the bonito flakes and stir. Turn off the heat and let
>stand for 2 minutes to allow the bonito flakes to settle. Skim off any
>foam.
>Line a large colander or strainer with cheesecloth and set it over a
>large bowl; carefully pour the dashi through to strain it. Discard the
>kombu and bonito flakes.
>
>Andrea2
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."
http://homepages.paradise.net.nz/quentin