veganska morska juha

Ponekad se zapitam kakva sam ja to kuharica kada mi najviše radosti donose jela od po nekoliko jednostavnih sastojaka koja gotovo da nisu ni kuhana.. Kada radim hranu za sebe, bilo sirovu ili kuhanu, ne volim previše komplicirati. Volim osjetiti okuse pojedinih sastojaka i njihovo ugodno stapanje u lijepo izbalansiranu cjelinu. Ne volim prekuhano povrće niti premasnu hranu, kao niti onaj osjećaj kada od brda začina ne osjetim okus povrća. Jučer sam izvagala sastojke koje koristim za jednu od svojih omiljenih juha, kako bih vam mogla napisati recept za vjerojatno jednu od najjednostavnijih juha koje ste ikada napravili. Inače obožavam okus mora u jelima, a na biljnoj prehrani ga dobivam pomoću algi. Za juhe i umake najviše volim wakame alge (Undaria pinnatifida) jer imaju nježnu teksturu i moćan morski okus. Zaronite sa mnom, žlicom u juhu...

što/
2 g suhih wakame algi
50 g korijena celera
100 g mladog špinata
60 g mekanog tofua
1 i 1/2 jušne žlice soja sosa
1 prstohvat kajenskog papra
mala šaka klica češnjaka
350 ml vode

kako/
Narežite celer na tanke komadiće, a tofu na kockice. Suhe wakame alge usitnite prstima i stavite ih u vodu s narezanim celerom i kajenskim paprom. Stavite na vatru, i kada proključa maknite s vatre i dodajte špinat, tofu i soja sos. Poslužite u zdjelice i dodajte klice češnjaka.

što ako/
Kada sam jače gladna ili hoću da me juha zasiti na dulje vrijeme, u gotovu juhu ubacim malo kuhane riže ili rižinih rezanaca koje obično već imam spremne u hladnjaku. Ako ste rižu kuhali u slanoj vodi, možda će vam za juhu trebati manje soja sosa.

[ENG]

vegan seafood soup

Does it make me a bad chef if i like my food almost uncooked, oil-free and with only few ingredients? In my opinion, a good dish is one in which you can taste every single ingredient as well as a harmonious combination which makes the whole meal,  but almost always simple, without too much unnecessary spices, oil or cooking. I love the taste of sea in my plate, and in plant-based cooking I achieve it with algae. My favourite species for soups and sauces is wakame, Undaria pinnatifida. Their soft texture and mighty sea flavour makes a vegan meal taste like seafood heaven. So take your spoons and dive with me, into the depths of this heavenly soup...

what/
2 g dried wakame algae
50 g celery root
100 g young spinach
60 g silken tofu
1 1/2 tbsp soy sauce
1 pinch cayenne pepper
1 small handful garlic sprouts
350 ml water

how/
Slice the celery root into thin pieces; cut the tofu into small cubes. Crush the dried algae with your fingers and put them into a pot with water, celery and cayenne pepper. Bring it to a boil and remove from the heat; then add the spinach, tofu and soy sauce. Serve the soup and add the sprouts.

what if/
When I'm feeling more hungry, I and some cooked rice or rice noodles that I usually already have in the fridge when the soup is done. If you cooked the rice in salt water, just make sure you don't add too much soy sauce to the soup.
Bon apetit!