With 1-degree wind chills and the first dusting of snow, it only seemed natural to whip up a big pot of soup.
A little urban exploration and camera venture outdoors left my frigid hands wanting nothing more than a warm bowl to hold. My red cheeks were longing for that steam-filled facial, too.
And so began the soup-making.
Originally, this was designed to be a ramen recipe. But when you get to the store and no ramen noodles are to be found, that needn’t be reason to abandon ship.
Instead, I found a funky package of raw kelp noodles laying on the shelf near the empty ramen spot. Resembling cooked rice noodles upon first look, I decided to give it a whirl. Plus, the package sold me on the claim of tons of trace minerals captured inside…
The kelp strands were slightly crunchy – almost like a julienned cucumber – but also smooth and mild like a rice noodle.
I’d eat them again, and would recommend them for this recipe, especially if you’re seeking a light, New-Year-resolution-friendly, goodbye-sickness meal. Although, ramen or rice noodles will certainly work just as well – and play a heartier role.
The broth here gets its flavor from kombu, one of my favorite seaweeds, and also from ginger, garlic and mushrooms. Feel free to play around with dried mushroom and other veggie combinations. But don’t skip the seaweed. It’s chock full of vitamins and minerals, and also able to develop an awesome, vegetarian umami flavor.