2 oz (55 g) wakame seaweed
1/2 pint (285ml) water
3/4 lb carrots, diced
1 - 2 tablespoons tamari/shoyu soya sauce
1 dessertspoon arrowroot/kuzu dissolved in 2 dessertspoons water
1/2 pint (285ml) water
3/4 lb carrots, diced
1 - 2 tablespoons tamari/shoyu soya sauce
1 dessertspoon arrowroot/kuzu dissolved in 2 dessertspoons water
method
1. Soak the wakame for 5 minutes in the water
2. Chop the wakame and add, with the soaking water, to the carrots. Bring to the boil and simmer for 15 minutes until the carrots are just cooked.
3. Remove the vegetables, flavour the stock with the tamari/shoyu and thicken with the arrowroot.
4. Pour the sauce over the vegetables and serve either hot or cold.
2. Chop the wakame and add, with the soaking water, to the carrots. Bring to the boil and simmer for 15 minutes until the carrots are just cooked.
3. Remove the vegetables, flavour the stock with the tamari/shoyu and thicken with the arrowroot.
4. Pour the sauce over the vegetables and serve either hot or cold.
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