A Simple Plan

Seaweed: Part of the sea’s bounty.

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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.

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Dry

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

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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.

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It’s that simple

It really is that simple.

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