Roasted Seaweed Soup (Nori Sui) is a clear soup with torn roasted seaweed and very finely julienned ginger (hairshōga). This is perhaps the simplest clear soup of all, but it is a luxury that uses an abundance of high-quality roasted seaweed sheets and the elegant flavour of the broth comes from a good dashi stock.
If you are a vegetarian, use konbu dashi.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 400ml/0.8pt dashi stock (note 2)
- 1/3 tsp salt
- 1/3 tsp light soy sauce (or normal soy sauce)
- 1 tsp cooking sake
-
Put all the Broth ingredients in a pot and bring it to a boil.
-
Take one yaki nori sheet at a time, put it through in a quick motion directly over the heat of an electric cooktop, or over a heated large frying pan on a gas cooktop that is set to high (note 3). Do this several times on both sides until the sheet becomes crisp.
-
Fold the nori sheets into quarters (so that you can handle them easily) and tear the sheets into small bite-size pieces - about 2.5cm/1” (note 4).
-
Put the nori pieces in a serving bowl and place harishōga on it.
-
Pour the hot broth over the nori pieces and serve immediately.
1. The standard size of yaki nori is 21cm x 19cm/8¼” x 7½, which is consistent across Japan.
Using quality yaki nori is very important for today’s dish. Please see the section ABOUT GOOD ROASTED SEAWEED SHEETS (YAKI NORI) in this post for what a good yaki nori looks like.
As a rule of thumb, the better the quality of yaki nori is, the more expensive it gets.
2. It is best to make your own dashi stock with konbu and bonito flakes (awase dashi) and use ichiban dashi. Please visit the section AWASE-DASHI, ICHIBAN-DASHI in my post, Varieties of Dashi Stock where the method of making a good dashi stock is explained, including konbu dashi for vegetarian.
3. When gas burns, it produces moisture which is counteractive to what you want to achieve. That's why you need to dry the nori sheets on a heated frying pan if your cooktop is gas, like mine. See the step-by-step photo that shows how I dried the nori sheet.
4. If the nori sheets are extremely crisp, you may even be able to scrunch them in a bag to make small pieces.
5. Nutrition per serviong.
serving: 217g calories: 45kcal fat: 1.7g (3%) saturated fat: 0.4g (2%) trans fat: 0.0g polyunsaturated fat: 0.3g monounsaturated fat: 0.5g cholesterol: 2mg (1%) sodium: 756mg (32%) potassium: 350mg (10%) carbohydrates: 2.1g (1%) dietary fibre: 0.2g (1%) sugar: 0.2g protein: 5.1g vitamin a: 8% vitamin c: 5.9% calcium: 1% iron: 1.2%