- 1 kg bladderwrack (or use sweet kelp or wrack)
- Dashi for 1L of soup (2 bags).
- 2 tablespoon light miso.
- 100 g fish or shrimp
- 1 wild onion
- Dashi is a stock-base made from dried tuna. Just add water to make a soup.
- Miso is fermented soybean paste. You can find miso in most supermarkets.
- Dry the top of the bladderwrack in a dehydrator. Alternatively, use an oven heated to 50 degrees Celsius for 12 hours, keeping the door half-open. It is imperative to use dried seaweed – if you don't, you will end up with seaweed slime instead of seaweed soup.
- Pour two bags of dashi in a liter of water and bring to a boil slowly. Turn off the heat and add miso. Once the miso has been added, the soup must not boil again.
- Finely chop the wild onion.
- Add dehydrated seaweed, thin slices of fish or shrimp, and finely chopped onion: cook gently in the hot broth. Serve immediately.
The seaweed soup works well on its own, and can be served both as an appetizer or the main dish. Dashi, miso, and seaweed are all rich in the much-coveted umami flavor, so it would be a shame to pair the soup with too many other dishes.
Thomas Laursen is founder of Wildfooding, a company that delivers to a range of the best restaurants in Denmark. Thomas forages for herbs, berries, roots, fruits, mushrooms, and seaweed all year around, and has been a part of the Danish foraging movement for years. Furthermore, Thomas works as a consultant, and you will often find him teaching cooking classes or giving keynotes at different events. Thomas is a school teacher by trade, and has worked as a chef for several years. In 2017, He published his first book about wild food.