Purple Prairie Barley And Arame Soup With Wild Atlantic Nori And Carrot Recipe

Place the Nori on a baking sheet and bake in a preheated 300 degree F oven for 6 minutes.

Slice the Dikon radish, the carrots thin Mash the Garlic cloves toss the skins away then chop the Garlic fine.

Rough chop the Spinach In a large pot add the olive oil the garlic and cook for a minute on medium heat.

Add the Spinach stems and all of the Vegetables and the parsley except for the Arame Add the minced Ginger add the water and bring to a boil.

Remove the Nori from the oven and crush into the soup pot Add the Barley and the tofu to the pot and simmer for 70 minutes In a small bowl add the corn starch and a 1/2 cup of water whisk until smooth bring the soup to a boil and slowly add the corn starch while stirring.

Let simmer for another 5 minutes and taste Add the Bragg amino acid Fill a bowl with the soup then top each bowl with some soaked Arame ** Note:I let it simmer longer until it is thick more like stew