Seaweed: Part of the sea’s bounty.
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.
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 really is that simple.