Makes 4 appetizer soups
- Kelp Noodle Cut — 4 ounces
- Kelp Slaw Cut — 2 ounces (optional)
- Carrots — 1 shaved in thin strips
- Snow peas — 8 to 12 cut length wise in thirds
- Ginger — small chunk
- Olive oil
- Vegetable stock
Finely chop the ginger and mix it in the pot with olive oil. Bring to low heat and let it simmer for ten or fifteen minutes stirring frequently.
Pour the stock into the pan and bring it to a soft boil.
Cut kelp noodles in half.
Add the carrots, snow peas, and kelp noodles.
Return to soft boil then remove from the burner.
Portion between 4 bowls.
Add one quarter of the Kelp Salad Cut to the center of each bowl and serve.