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
- Cooking Pot
- Fine Sieve
- 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
- 350 gram Mixed Seasonal Vegetables like leek, zucchini, cauliflower, carrots or celeriac
- 4 Sundried Tomatoes
- 80 gram Vermicelli
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.
- 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!