Seaweed & Rice Soup

Ingredients

2 cups cooked sushi rice⁠

2 cloves garlic, finely chopped⁠

3 tbsp soy sauce⁠

2 tbsp sesame oil⁠

1 tsp smoked kelp⁠

1 tbsp furikake seasoning⁠

30 grams dried wakame⁠

Fresh samphire to garnish, if available ⁠

Method:

Cook your rice and set aside.⁠

In a small pot, sauté garlic with a splash of oil for a minute. Add 1 litre of water, soy sauce and sesame oil.⁠

Stir in the smoked kelp, then take off the heat.⁠

Soak the wakame in water for 2–3 minutes, drain, and add to the soup.⁠

To serve, place rice in a bowl, ladle the soup over the top and finish with furikake and samphire.⁠

Add sliced beef or tofu for a protein boost, or keep it simple and slurp away!⁠