What should I do with SO much seaweed?
I was the lucky editor who got to take home all the seaweed from this shoot: https://food52.com/blog.... But now I want to eat it! It's taking up a lot of room in a very small pantry.
I'm thinking a seaweed and soba salad with mustard greens and a spicy fish sauce vinaigrette and either silken tofu or diced firm tofu. Recipes and advice appreciated!!
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I also make summer time Korean seaweed soup. Cool and refreshing: http://www.vietworldkitchen.com/blog/2012/07/korean-chilled-seaweed-and-cucumber-soup-recipe.html
Many people associate seaweed with Japanese cuisine but the Koreans use it like crazy; look on the packages of kombu and many times, it comes from Korea. I was once gifted a Korean pantry in the mail and there was a lot of dried seaweed along with the requisite kimchi. I get lots of interesting mail.
Viet people make a salad with seaweed but it's not super duper common. The dressing is fish sauce, lime, chile, sugar. It's good but I have to say that seaweed and soy sauce make better friends.
Other than the nori and agar agar , you could put in here
or any hot pot treatment. If you use konbu to make dashi or in the hotpot, you can eat the knobu after cooking.
"I'm thinking a seaweed and soba salad with mustard greens and a spicy fish sauce vinaigrette and either silken tofu or diced firm tofu. Recipes and advice appreciated!!"
That sounds delicious. I'd be tempted to give it a little more texture by sprinkling on crispy fried shallots or else crispy fried slivered ginger. And perhaps add a dash of sesame oil to your fish sauce vinaigrette, and lime juice rather than vinegar... Another option would be fresh lie leaves scissor cut into fine needles and tossed in: very pretty bright green and also a nice aromatic citrous edge.
Now, THAT would be fun!
Else, seaweed, any kind, makes for a healthy snack.