How to Use Dulse Seaweed in Food

Dulse is a type of seaweed that is very strongly flavored and quite pungent. It is usually sold dried, and often in flakes that can be sprinkled on Japanese food and in soups. Dulse is rich in Vitamin B and fiber, and is a good source of protein and iron. Because it comes from the sea, it has a salty quality, but its taste is also what the Japanese refer to as the savory "fifth taste": umami. Dulse can be fried as a garnish or used to season soups, salads and a variety of dishes.

Be sure to store unused dulse in a tightly closed container, or your entire pantry (and maybe most of your kitchen) will smell of it.

Things You'll Need

• 1 tablespoon olive oil
• 2 large onions, chopped
• 2 large potatoes, chopped
• 2 stalks celery, chopped
• 2 large carrots, diced
• 3 cups of water
• 2 tablespoons cashew butter
• 2 tablespoons tamari
• 1/3 cup dried dulse

Instructions

1. Heat the oil in a large stockpot. Add the onion; cover and simmer for 15 to 20 minutes.

2. Add potatoes, celery and carrot, reserving one cup each of the potatoes and carrots Cover and simmer for 15 to 20 minutes.

3. With a hand immersion blender, blend the cooked vegetables with the cashew butter and tamari. You can also use a regular blender, but let the soup cool slightly or you can get burned.

4. Steam the rest of the potatoes and carrots for 10 to 15 minutes, until tender, in another pot.

5. Rinse the dulse in cold water and tear it into small pieces.

6. Add the cooked potato and carrot and the dulse to the soup. Heat through and serve.

References

• Dulse Seaweed

Resources

• Miso Stew