You can’t go wrong with a name like that — and indeed, this was very easy, and quite lovely.
I found the recipe while wondering what to do with a small amount of fresh vegetable broth I’d made last week after coming home from up north. Most of it had already been consumed over the intervening days while another portion was frozen, but I wanted to use a remaining fresh remnant for something else. Given the chillier weather, soup was a logical choice, but I wasn’t interested in anything too complicated after a busy work day.
The advantage of the recipe is not merely that it’s simple but protean; one can easily adapt as one chooses. In this case, the seaweed had already been shredded and roasted, while I had some fresh parsley around instead of cilantro, so I used that instead. The end result was gently tasty, as much about the light touch of the broth and the hint of texture and scent the roasted seaweed provided as anything else; paired with some hearty bread, salad and a bit of chocolate, it’s a little hard to beat.