MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Birthday Seaweed Soup
 Categories: Korean, Soups
      Yield: 8 Servings
 
MMMMM---------------------------DASHI--------------------------------
      2    Dashima sheets (dried kelp)
      1    Handful dried shiitake
           - mushrooms
      8 c  Filtered water

MMMMM----------------------------SOUP---------------------------------
      2 c  Dried seaweed (not the same
           - as dashima)
      1 c  Shiitake mushrooms
      2 tb Dry malt powder
      2 cl Garlic; minced
      8 c  Dashi
      2 tb Non-dairy milk
      1 tb Salt
      1 ts Cracked black pepper
      1 tb Sesame oil
 
  Dashi:
  
  Place all ingredients together in an airtight container and leave
  overnight in the fridge.
  
  The following day, remove dashima and dried mushrooms and bring
  liquid to a boil. Once it cools enough to handle safely, pour liquid
  through a cheesecloth to remove any residual solids.
  
  Soup:
  
  Sauté mushrooms in sesame oil over medium high heat in a large soup
  pot (I used my Dutch oven) until they get nice and brown. Add garlic.
  
  Pour in dashi and add seaweed, salt, and black pepper. Bring to a
  boil and then let it simmer for 20 minutes.
  
  Add in non-dairy for extra creaminess and garnish with more sesame
  oil. Serve with a bowl of rice and side of kimchi (a must).
  
  Wish your loved one a happy health birthday!
  
  Recipe by Joanne Molinaro
  
  Recipe FROM: <https://thekoreanvegan.com/birthday-soup-seaweed/>
 
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