Sea vegetables have phytonutrients found nowhere else, special types of fibre, and unique carotenoids and polysaccharides, and various polyphenol defense compounds, each of which may have anti-cancer properties. I encourage everyone to try experimenting until you find the sea vegetables that you love and incorporate them into your diet. This dish is my favourite, I could eat it to a band playing, nutrient dense and so tasty. Serve with a bowl of miso soup and some grated daikon.
½ pack Clearspring skinny soba somen noodles
½ cup Clearspring arame seaweed rinsed
¼ cup Clearspring sauerkraut
2tsp sesame tahini
½ cup fresh or frozen corn
1 thinly sliced spring onion
Zest from one lemon
- Bring a large pot of water to a boil and cook the soba noodles for 3 minutes.
- Drain and rinse in cold water, set aside.
- Place the rinsed arame in a small pan and add enough filtered water to cover, bring to a boil and simmer on low heat for 15 minutes.
- Gently stir in the sauerkraut, tahini and corn and simmer for 5 minutes.
- Arrange the soba noodles in a bowl and top with the creamy arame.
- Garnish with the spring onions and lemon zest. Delicious.