Ingredients with Measurements:
- 1/2 cup dried arame seaweed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 bunch kale, stems removed and chopped
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Soak the arame seaweed in a bowl of cold water for 10 minutes.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and sauté for 5 minutes until translucent.
4. Add the minced garlic and grated ginger and sauté for another minute.
5. Drain the arame seaweed and add it to the pot.
6. Pour in the vegetable broth and diced tomatoes and bring to a boil.
7. Reduce the heat to low and simmer for 10 minutes.
8. Add the chopped kale and simmer for another 10 minutes.
9. Stir in the soy sauce and rice vinegar.
10. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 110
- Fat: 4g
- Carbohydrates: 16g
- Protein: 5g
- Fiber: 5g
Substitutions for ingredients:
- Arame seaweed can be substituted with any other type of seaweed.
- Vegetable broth can be substituted with chicken or beef broth.
- Kale can be substituted with spinach or Swiss chard.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add sliced mushrooms for extra flavor.
- Use coconut milk instead of vegetable broth for a creamier soup.
Tips and tricks:
- Be sure to soak the arame seaweed before adding it to the soup to soften it.
- Remove the tough stems from the kale before chopping.
- Adjust the seasoning to your liking by adding more salt, pepper, soy sauce, or vinegar.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in bowls with a garnish of chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Serve the soup with a side of crusty bread or crackers.
Suggested side dishes:
- Roasted vegetables or a side salad
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Arame seaweed is a popular ingredient in Japanese cuisine and is known for its health benefits.
Flavor profiles:
- The soup has a savory and slightly sweet flavor from the arame seaweed and diced tomatoes.
Serving suggestions:
- Serve the soup as a light lunch or dinner.
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