Originally published in Journal de Montréal on January 5, 2008.
Seaweed is very popular in Asian cuisine, but here in North America, it is rarely consumed except in sushi. This is a pity, since it is a very rich source of vitamins and minerals.
When added to soups and salads, seaweed lends a crunchy texture and a slightly sea salt taste to the food. Dried seaweed is easily available in Asian grocery stores or in stores that sell natural products.
With a pair of scissors, you must first cut the amount of seaweed required (just a few grams should be sufficient) and then soak it in a small cup of water for a few minutes to rehydrate them.
Try our Japanese Soup with Noodles and Seaweed recipe