12 calories (1/2 of recipe); 1.7 g protein; 0.3 g fat; 1.5 g carbohydrate; 0.8 g net carbs; 212 mg sodium; 0 mg cholesterol; 0.7 g fiber
2/3 tsp usukuchi soy sauce
1/2 tsp shiokoji salted rice malt
1 sheet nori seaweed
Small handful nanohana field mustard flowers (10 g in photo)
In a pot, heat dashi, usukuchi soy sauce and shiokoji.
Meanwhile, chop nanohana into 3-4 cm, and separate flowers and greens (unopened buds and stems).
When broth boils, tear nori by hand, and add to broth.
Serve in bowls, and garnish with nanohana flowers.
- If shiokoji is not at hand, use a tiny amount of salt.
- Flowers or buds of the brassica family of vegetables (mizuna, mibuna, mustard greens, yu choy sum, komatusna, kabu Japanese turnip, gailan Chinese broccoli, etc.) work well. No access to these flowers? Put some seeds in soil, water regularly, and wait for several weeks or a few months...
- If you are harvesting the flower ends of stems of a bolting vegetable, use only the soft parts. Stems you cannot easily bend with your fingers would be too tough for this recipe.
- This soup is also a good way to finish up any leftover nori from onigiri or sushi rolls.