This recipe is inspired by a traditional fish soup from the French region of Brittany. Seaweed isn’t just a wonderful provider of umami; it’s also bursting with omega-3s. These essential fatty acids are one of the main reasons for including fish in our diet. Did you know that when replacing fish with seaweed in this recipe—essentially making a fish soup without fish—you’re receiving as much as you need of this must-have nutrient? The crispy fried tofu, oyster mushrooms, and oyster-leaves, doused with white wine, make for a sumptuous soup. Wanna serve little bowls of this soup then bisect the recipe.
2 beefsteak tomatoes
Olive oil for sautéing
2 onions, finely chopped
2 carrots, cubed
1 fennel bulb, julienned
2 garlic cloves, minced
3/4 cup (150 g) dried red lentils
1 tablespoon lemon zest
5 1/4 cups (1.25 L) water
0.3 ounce (8 g) dried kombu
1 tablespoon dried thyme
7 ounces (200 g) smoked tofu, cubed
5 ounces (150 g) oyster mushrooms, sliced
5 oyster leaves, wiped clean
Splash of white wine
Fine sea salt and freshly ground black pepper
Fresh dill weed
Peel the tomatoes: Using a knife, carve an X in the bottoms of the
tomatoes and dip them in boiling water for 10 to 15 seconds. Briefly
let them rest, then blanch them in cold water (or an ice bath). Now
you can easily peel off the skin using your fingers or a small paring
knife. Chop the tomato flesh into cubes.
Heat a splash of olive oil in a stockpot. Sauté the onion until
golden brown, about 5 minutes. Then add the tomatoes, carrots,
fennel, garlic, red lentils, and lemon zest. Add the water, kombu, and
thyme. Bring to a boil, then lower the heat and let simmer for about
Meanwhile, heat a splash of oil in a skillet. Sauté the tofu and
oyster mushrooms until golden brown. Add the oyster leaves and
stir for a while. Add a splash of white wine. Over medium heat, allow
the wine to be absorbed and extra liquid to evaporate while stirring
continuously. Season with salt and pepper. Note: The oyster leaves
are themselves salty!
Remove the kombu from the soup after 20 minutes. Turn off the
heat. Puree the soup with a hand blender until smooth. Season with
salt and pepper.
Serve the soup topped with the tofu and a dash of coconut milk.
Garnish with some fresh dill and pomegranate seeds.
*This recipe is from the book Ocean Greens, written by our co-founder Lisette.