Sea vegetables such as nori, dulse, kombu, and wakame not only taste and smell delicious, evoking flavors and scents of the ocean, but also provide a bounty of beneficial nutrients. Commonly used in sushi, salads, and broths, they prove to be rich in proteins, minerals, and antioxidants.
The Japanese, who have long been wise to their numerous advantages, frequently incorporate them into their diets. Sea vegetables can help strengthen our defenses against infections and environmental pollutants by bonding with them and moving them through the body until they are eliminated. This delicate broth, made with wakame, delivers ample protein as well as a good amount of iron, calcium, and sodium.
Ingredients (makes 4 cups):
– 4 green onions, chopped
– 1 carrot, chopped
– 1/2 inch piece fresh ginger root, peeled and chopped
– 2 celery stalks, chopped
– 1 tablespoon olive oil
– 4 pieces wakame
– 6 cups purified water
Saute the onions, carrot, ginger, and celery in the oil for 5 minutes. Remove from the heat. Rinse the wakame and cover with 2 cups of the water. Let stand for several minutes until it is just softened. (Don’t allow it to soak for too long or it will become too soft.) Discard the soaking water and cut the wakame into small pieces. Combine with the remaining 4 cups water and bring to a boil. Add the sauteed vegetables to the broth, reduce the heat, and simmer, covered, for 15 minutes. Drink while still warm or at room temperate.
Note: reprinted from Wise Concoctions with permission.
Image: Green Colander