Seaweed and Noodle Soup Recipe

Featuring a rich and aromatic broth made with a hearty vegetable base, tender onions, and garlic, all harmoniously blended with the exotic touch of saffron and the gentle heat of red pepper flakes. Drizzled over al dente linguine and topped with Pyropia seaweed and a sprinkle of fresh parsley, this soup promises a luxurious and satisfying dining experience, perfect for any occasion.

Ingredients

1/3 Cup Olive Oil
1 Cup Diced Yellow Onions
1/2 Cup Chopped Garlic
1 Tsp Red Pepper Flakes
1/8 Tsp Saffron
1/3 Cup Vegetable Base
1/3 Cup Lemon Juice
3 Cups Sauterne Cooking Wine
8 Cups Cold Water
2 Cups Canned Tomato Strips, pureed
Fresh Linguine Noodles
Nori Seaweed Sheets
Fresh Parsley (for garnish)

Instructions

Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until tender.

Stir in the vegetable base until well combined.

Add water, cooking wine, lemon juice, saffron, and red pepper flakes. Bring to a boil, then simmer for 30 minutes.

Puree tomato strips in a food processor. Incorporate the pureed tomato strips, stirring well, and remove from heat.

With a sharp knife, cut the seaweed into strips. Use a sharp, non-serrated knife, such as a chef's or sushi knife, ensuring both your hands and the knife are completely dry to prevent sticking. Place the nori sheet on a flat, stable surface like a cutting board. Then, execute quick, confident cuts, aiming to slice through the nori in a single stroke per strip to avoid tearing. It's important to maintain a steady hand and apply even pressure for uniform strips. Prior to cutting, plan out the size of the strips for consistent width, enhancing the aesthetic presentation of your dish.

Briefly soak or steam the nori strips until they become soft and pliable.

Cook the linguine noodles in boiling salted water until al dente, then drain.

Place the cooked noodles in a serving dish and pour the sauce over them.

Top the noodles with the softened nori strips and garnish with freshly chopped parsley.