Fast dinners that I feel present inside of are becoming a blessing around here. So if I pull out a grain free pizza for dinner I am going to make a salad with homemade dressing (super fast) and add some of my own toppings to the pizza. That way I feel connected to the process and that I have control over what we are eating.
I truly think of my kitchen as love!
My children could have fins and live in the sea, that is how much they love seaweed. The four year old and 10 year old will eat any dried seaweed right out of the package, nori and wakame and dulse being favorites. If I am low on the greens around the house I grab a package of seaweed and offer it as ‘salt!’
Wakame is a brilliant little seaweed, Â known for purifying the blood, helping to boost the intestines and can improve skin and hair. So my heart is happy when my munchkins are chomping away on it. You may know wakame if you’ve ordered a miso soup or had a seaweed salad.
The other night I had an urge to make a soup because there was left-over chicken! I used the veggies I had in my fridge and for the dark green I put out a bowl of wakame. When you sprinkle the dried flakes on the soup it takes only a moment to watch them puff up and become silky and smooth.
Leek and Fennel Chicken Soup with Seaweed Sprinkles
- olive oil or butter
- 1 leek, washed and diced
- 2 small fennel bulbs, finely chopped
- 2 carrots, chopped
- 1 clove garlic, minced
- 4-6 cups chicken stock
- 2 cups left-over chicken
- rice noodles (sample)
- squeeze of lemon
- splash of tamari
- a few TB dried wakame in a small bowl
In a soup pot with the oil, saute the leek, fennel and carrots for about 4 minutes. Add the garlic for one more minute. Add the chicken stock and simmer covered until veggies are soft, about 30 minutes.
In a large heat proof bowl pour boiling water over rice noodles and let sit for 5 minutes. Drain.
Get a nice large bowl and layer in the noodles, the soup, a squeeze of lemon, splash of tamari and then sprinkle on the wakame. Delicious.