seaweed (chicken) soup


Dried seaweed adds the umami or 'savory' flavor, which is the same as MSG. MSG was first isolated from seaweed by a Japanese scientist, but is a natural component of many fruits and vegetables. Not surprisingly, seaweed also simulates a seafood flavor.

If your local store does not have dried seaweed, it can be purchased online in various shapes and sizes.

A. with Normandy vegetable mix

A very nice variation on the Normandy vegetable soup. As always, the meat is optional.
Go easy on that seaweed if you haven’t used it before. A little bit goes a long ways.


This is what you need for 8 quarts:

2 ½ lbs. Normandy mix vegetables =

  • ½ lb. yellow zucchinis
  • ½ lb. green (grey) zucchinis
  • ½ lb. carrots
  • ½ lb. broccoli florets
  • ½ lb. cauliflower florets


  • 1-2 tbsp. dried seaweed
  • 1 or 2 chicken legs (or bouillon)
  • S&P
  • optional: heavy cream
Pic1: chicken soup with seaweed & mixed veggies


Serving suggestions:


Pic2: ready to serve
Pic3: served, with cream
Pic4: cream mixed in

B. seaweed & celery soup


Something very simple, VERY different, but also very delicious.  The seaweed really changes the flavor of this celery soup.


This is what you need for 2 quarts = 4+ servings:

  • 1/2 head celery
  •  tbsp. seaweed
  • S&P


  • chicken meat
Pic5: seaweed & celery soup with chicken


 Serving suggestions:


Pic6: sauté celery
Pic7: add water, dried seaweed
Pic8: add chicken


Pic9: blended smooth
Pic10: partially blended, with cream
Pic11: breaded