Recently I tried my hand at making soup with dried kelp and it turned out pretty good, so here it is.
Kelp and Soybean Soup #
- Prep time: overnight
- Cook time: 2-3 hours
Ingredients (Serves 4) #
- 1 lb of pork ribs or shoulder, chopped into large chunks
- 1 sq ft of dried kelp
- 1.5 cups of dry soybeans, soaked overnight
- 1 fresh nagaimo (huai-shan, forearm sized)
- 1 candied date (the kind that are dry and hard and look kind of stripey)
- salt
Directions #
- Soak soybeans overnight (at least 4 hours if you’re doing this during the day)
- Soak the kelp for 15 minutes
- Peel and cut the nagaimo into large angular chunks (1-2 inches), be careful because it’s slippery.
- Put the meat into the pot, cover with water, and boil for 5 minutes.
- Take the meat out, dump the water with the gunk in it, put the meat back, and refill the pot with water.
- Put the rest of the ingredients in and turn the heat to high.
- When the water boils, reduce to a simmer and cook for two and a half hours. If too much water boils off, add more water and bring the temperature back up.
- Skim off any remaining impurities floating on top, add salt to taste, and serve.