Hedge Mustard and Laver Seaweed Rice Soup
Embrace Spring with Hedge Mustard and Shiitake Rice Soup
As the days lengthen and the first shoots of spring appear, foraging for wild edibles becomes a delightful pastime. This recipe for Hedge Mustard and Shiitake Rice Soup celebrates the fresh, peppery bite of hedge mustard, a common wild plant that adds a unique flavour to this comforting Japanese-inspired soup. It’s a beautiful way to connect with nature and enjoy the seasonal bounty.
This isn’t your average rice soup! The combination of earthy shiitake mushrooms, fragrant lemongrass and galangal, and the subtle heat of Thai green chilli creates a complex and satisfying flavour profile. The hedge mustard adds a wonderful peppery freshness that cuts through the richness of the miso and rice. It’s a warming, nourishing meal perfect for a chilly evening.
What makes this soup special?
- Foraged Goodness: Hedge mustard, readily available in spring, provides a unique, peppery flavour you won’t find in store-bought greens.
- Umami Richness: The combination of shiitake mushrooms and miso creates a deeply savoury and satisfying broth.
- Aromatic Spices: Lemongrass, galangal, and kefir lime leaves transport you to the heart of Southeast Asian cuisine.
- Nutrient Packed: This soup is brimming with vitamins, minerals, and antioxidants.
Tips for Foraging Hedge Mustard:
- Identification is Key: Ensure you can positively identify hedge mustard before consuming it. Look for the distinctive heart-shaped leaves and yellow flowers. If in doubt, consult a foraging guide or expert.
- Harvest Responsibly: Only take what you need and leave plenty for the plant to regenerate and for wildlife.
- Wash Thoroughly: Wash the hedge mustard leaves thoroughly to remove any dirt or debris.
Serving Suggestions:
Enjoy this soup as a light lunch or a comforting dinner. Garnish with a sprinkle of sesame seeds or a drizzle of sesame oil for added flavour and visual appeal. A side of steamed vegetables or a simple salad complements the soup beautifully.
Let’s get cooking! This recipe is surprisingly easy to make, and the results are well worth the effort. Prepare to be transported to a world of flavour with every spoonful.
Frequently Asked Questions
Q: Can I substitute the hedge mustard?
A: While hedge mustard provides a unique flavour, you can substitute it with other peppery greens like watercress or rocket. However, the flavour profile will be slightly different.
Q: What if I can’t find galangal?
A: Ginger can be used as a substitute for galangal, though it has a slightly different flavour. Use a similar amount.
Q: Is this soup vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, ensure your miso paste doesn’t contain any fish products (some do!).
Q: Can I make this soup ahead of time?
A: While the flavours develop over time, the rice will absorb some of the broth if left to sit. It’s best enjoyed fresh, but leftovers can be reheated with a little extra water.
Q: Where can I find kefir lime leaves?
A: Kefir lime leaves are often found in Asian supermarkets or online.
Hedge Mustard and Shiitake Rice Soup
Ingredients
- 2 tablespoon vegetable oil
- 1 whole shallot finely sliced
- 2 cloves garlic
- 5 g laver seaweed
- 50 g shiitake mushrooms sliced
- 100 g fresh hedge mustard leaves
- 115 g jasmine white rice
- 2 tablespoons miso
- 4 tablespoons mirin
- 1 litre water
- 2 cms galangal or ginger
- 2 sticks lemongrass
- 4 whole kefir lime leaves
- 2 whole thai green chilli
Instructions
- Heat the oil in a large saucepan. Lightly fry the shallot and shiitake mushrooms until shallot is soft, then add the lemongrass, galangal, chilli, kefir lime leaves. Fry for 30 seconds.
- Add 2 tablespoons of miso, add 1 litre of boiled water, stir until miso is dissolved. Simmer for 10 minutes.
- Next add the rice and finely chopped hedge mustard greens and laver seaweed. Stir in well, and simmer for 15 minutes.
- Remove from heat and stir in the mirin. Serve immediately.
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