Chicken broth with nori seaweed
8 servings
60 minutes
Chicken broth with nori seaweed is a refined and nutritious soup inspired by Japanese culinary traditions. The deep and rich flavor of the broth is achieved through a combination of chicken meat, vegetables, and spices that simmer slowly, revealing a full palette of aromas. The delicate saltiness of nori adds a sophisticated ocean aftertaste to the soup, making it particularly appealing to Asian cuisine enthusiasts. This soup not only warms but also energizes; it can be enjoyed as a standalone dish or paired with rice and other sides. In Japan, chicken broth with nori is valued for its lightness and health benefits, making it ideal for restoring strength on cool days or after a busy day.
1
Wash the chicken, pour in three liters of water, and add the peeled onion, carrot, and celery stalk to the same pot with the chicken. Bring the water in the pot to a boil, then reduce the heat to just below medium so that the liquid simmers gently. Skim off the foam.
- Chicken: 1.5 kg
- Celery: 1 stem
- Onion: 1 head
- Carrot: 1 piece
2
Add crushed black pepper, bay leaf, and tomato paste to the broth. Cook for another fifty minutes, then salt to taste and strain.
- Black peppercorns: 8 pieces
- Bay leaf: 1 piece
- Tomato paste: 1 teaspoon
- Salt: to taste
3
Cut nori seaweed into thin or thick strips. Serve chicken broth with the seaweed.
- Dried nori seaweed: 10 g
