MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Birthday Seaweed Soup
Categories: Korean, Soups
Yield: 8 Servings

MMMMM---------------------------DASHI--------------------------------
2 Dashima sheets (dried kelp)
1 Handful dried shiitake
- mushrooms
8 c Filtered water

MMMMM----------------------------SOUP---------------------------------
2 c Dried seaweed (not the same
- as dashima)
1 c Shiitake mushrooms
2 tb Dry malt powder
2 cl Garlic; minced
8 c Dashi
2 tb Non-dairy milk
1 tb Salt
1 ts Cracked black pepper
1 tb Sesame oil

Dashi:

Place all ingredients together in an airtight container and leave
overnight in the fridge.

The following day, remove dashima and dried mushrooms and bring
liquid to a boil. Once it cools enough to handle safely, pour liquid
through a cheesecloth to remove any residual solids.

Soup:

Saute mushrooms in sesame oil over medium high heat in a large soup
pot (I used my Dutch oven) until they get nice and brown. Add garlic.

Pour in dashi and add seaweed, salt, and black pepper. Bring to a
boil and then let it simmer for 20 minutes.

Add in non-dairy for extra creaminess and garnish with more sesame
oil. Serve with a bowl of rice and side of kimchi (a must).

Wish your loved one a happy health birthday!

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/birthday-soup-seaweed/>

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