A novel way to use seaweed, this is a hearty and delicious spicy soup. It is also vegetarian if vegetable stock is used.
To begin soften a big handful of dried wakame in water for about 10 mins. Drain. Chop into manageable pieces. Set aside.
In a large pot heat 1 TB of olive oil over medium high heat. Add 1 chopped onion, 2 stalks diced celery, 1 diced carrot, 2 cloves minced garlic and 1 thumb-sized knob of minced ginger. Sauté for approximately 5 minutes.
Add 2 quarts water and 2 chicken or vegetable bouillon cubes. Bring the water to a boil and then reduce heat and simmer until everything is mixed and the cubes dissolved.
Add 1 TB sesame oil, 4 TB soy sauce, 4 TB apple cider vinegar and 4 shakes of cayenne pepper (or to taste). Bring to a boil for a bit. Add the seaweed and 2 cups of cooked rice- great way to use up leftovers like rice and vegetables. Taste and adjust seasonings and water content. If the soup is a bit too thick add a 1/4 to 1/2 cup of water at a time to dilute.
Simmer gently for 10 or 15 minutes until all the flavours are blended.