Tuesday, November 19, 2013

Seaweed, Spinach, Fresh Mushroom Soup 紫菜菠菜鲜菇汤

It might not be scientifically proven but whenever possible, I try to cook seaweed soup especially after a long-haul flight (=exposure to cosmic radiation) to prevent radiation poisoning of the thyroid. When the body is saturated with natural iodine from seaweed, it more readily removes radioactive iodine taken in from the atmosphere and environment.

High in protein, low in fats, seaweed is said to contain almost 10x more calcium by weight then milk. Seaweed is also known to contain components that lower blood pressure, prevent arteriosclerosis, and combat tumors. The most common varieties of seaweed are kombu, wakame and nori.

This soup is quick and easy to make. If you are one of those that stocks up frozen spinach, pantry-friendly nori seaweed, the next step (optional) is to get some fresh shiitake mushrooms, onions, garlic and ginger and you are close to making this soup.

Seaweed, Spinach, Fresh Mushroom Soup 紫菜菠菜鲜菇汤
Thaw the frozen spinach, according to package instructions. Sweat the onion, ginger and garlic. Then add the thinly sliced fresh shiitake to cook till the onions and mushrooms are tender-soft. Add water/stock and simmer for about 5-8mins. Add the thawed spinach, then add the nori seaweed and allow the flavors to develop - about 10 mins. Season with salt and/or ground white pepper to taste.

Sharing this with Souper Sunday and Hearth and Soul

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