A Simple Plan

Seaweed: Part of the sea’s bounty.


Slippery when wet

It’s not ready ’til it’s wet.

I remember my mom making this homey soup during winter, but probably she made it whenever.



My aunt used to say it was traditional to eat this soup on your birthday so the the years would slip right off.


Gettin’ ready for broth

This soup tastes best when you make your own anchovy broth, which just calls for dried anchovies, garlic cloves, a few chunks of daikon and peeled ginger.  Let boil and then simmer, season with salt.  If you have bonito flakes, I would recommend you add that too.


It’s that simple

It really is that simple.


Old Lady seal of approval


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