Herbs of the Seashore: Japanese-style Nori and Bean Soup

June/July 1997
By Robert K. Henderson 
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Serves 6

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A hearty, protein-rich vegetarian dish, this soup introduces a marine element to the interplay of earthy flavors.

  • 1 tablespoon olive oil
  • 1 cup chopped fresh nori, firmly packed, or ½ cup dried, rehydrated
  • 2 tablespoons soy sauce
  • 1 large clove garlic, crushed
  • 1 medium onion, chopped
  • 8 cups water
  • 1 large carrot, sliced
  • ¼ cup rice
  • 2/3 cup dried pinto beans, soaked over­night, or 2 cups canned pinto beans
  • 1 bay leaf
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried sage
  • 1/8 teaspoon dried tarragon
  • Cayenne to taste
  1. Pour the oil into a two-quart saucepan, place over medium heat, and sauté the nori briefly until it darkens and becomes limp. Add the soy sauce, garlic, and onion and sauté until the onion is translucent.
  2. Add the water, carrot, rice, beans, and spices and simmer slowly for an hour or until the beans are tender.

Robert Henderson is a writer in Olympia, Washington, who combines an interest in history, folklore, and research. He has spent many hours scouring the shores of Puget Sound.

Click here for more seashore recipes from the original article, Herbs of the Seashore. 

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