Generously donated by Prannie Rhatigan from her book Irish Seaweed Kitchen
“In our modern age it is easy to forget that so much of our food – and cosmetics and drugs – derive from the plant kingdom. In reality much is ‘done’ to them in order to render the products you end up buying. A walk along the beach seems so much more real in lots of ways, not least the simplicity. Indian cooking uses the phrase tempering. The idea is to use spices to season, to enhance, to build the dish. Too often we home cooks think only of salt. Seaweed can and does do a similar job. Go on, experiment.” Hugo Arnold
Journalist, Cook and Restaurant Consultant:
225g (8oz) smoked haddock
1 tablespoon Chinese chives, chopped finely. Regular chives can be substituted although they lack the garlic kick of Chinese chives
a large pinch of black pepper
250g (9oz) ramen noodles
1 litre (1¾ pints) miso soup, or use 3 tablespoons of white miso paste
55g (2oz) baby sweet corn
55g (2oz) courgettes
large handful of watercress
25g (1oz) dried kelp, soaked in warm water for 5 minutes, drained and sliced finely Add To Cart
12 pieces menma, drained, rinsed well and dried with kitchen paper – these are pickled bamboo shoots which can be bought canned. Use water chestnuts or seasonal vegetables if unavailable
1 Place the haddock, skin side down, into a saucepan, cover with water, put the lid on and bring to the boil. Simmer for 5 minutes or until opaque all the way through. Remove the fish from the water.
2 Gently flake the fish, removing any bones and skin. Add the Chinese chives and black pepper and set aside.
3 Cook the noodles in a large pan of boiling water for 2-3 minutes until just tender. Drain thoroughly, refresh under cold water and divide between two bowls.
4 Heat the miso soup in a saucepan until boiling, then add the baby vegetables and courgettes and cook for three minutes, or until tender.
5 Ladle the soup and vegetables over the noodles and top with the watercress and haddock, kombu and menma