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The Resilience Sessions: Seaweed Dosha

Each week, OmVed Gardens and Chefs Manifesto chef Arthur Potts-Dawson is joined by a guest chef to discuss a resilient ingredient within their particular food culture.

Each chef cooks with their chosen ingredient, connecting to their localised food systems, cultural food history and migration of food and people. In this instalment, Arthur is joined in the kitchen by Irish chef Conor Spacey to talk about and cook with seaweed.

This event was hosted by the Chefs Manifesto London Action Hub, OmVed Gardens.

  • 4 cups water
  • 2 (2-inch) pieces kombu (dried kelp) or fresh seaweed
  • 1/2 cup dried shiitake mushrooms
  • 3 garlic cloves, halved
  • 4 tbsp soy sauce, plus extra to season
  • thumb-sized piece of ginger, sliced
  • 2 fresh chilli’s chopped
  • 375g ramen noodles
  • 100g baby spinach
  • mushrooms from the broth
  • 4 boiled eggs, peeled and halved
  • 1 sheet dried nori, finely shredded or fresh sea herbs
  • sliced green spring onions or shallots
  • sprinkle of sesame seeds
  1. If using dried kelp then combine the water and kombu in a saucepan and soak the kombu for at least 8 hours.
  2. Place the saucepan over medium heat and bring to a simmer. Continue to simmer and then remove the kombu from the water just before it comes to the boil.
  3. Add the shiitakes and let the broth come to a rapid simmer. Continue simmering for about 1 minute.
  4. Remove the saucepan from heat and let the shiitakes steep in the broth for 5 minutes more.
  5. Remove the shiitakes from the broth (save for later). Pour the broth through a strainer into a clean pot.
  6. Bring the broth back to the boil and add in the garlic, ginger and half the chillies, then add the noodles until cooked. Season with the soy sauce.
  7. In a serving bowl add the spinach, seaweed, and mushrooms.
  8. Pour over the hot broth and top with spring onions, two halves of egg and sesame seeds.