Seaside Soup

a real taste of winter

By The Bimbler

It’s bitterly cold on the approach to Portland but I’m on a mission to make something to eat with the single packet of Miso soup and handful of dried Shitake Mushrooms left in my food bag. I shiver my way along the shoreline looking for anything to add to the meagre rations that will eventually warm me up.

Fortunately there are plenty of coastal veggies and seaweed around so my luck’s in

On today’s menu we have Sea Lettuce (below) which after a thorough wash, goes into my foraging net.

Sea Lettuce (Ulva lactuca) is our most abundant green seaweed and crams in at least 15 times more iron than steak.

set back from the water’s edge is possibly my favourite wild green… Sea Beet.

At this time of year the young leaves are at their most tender and bursting with flavour.

after rummaging around I stumble on Sea Purslane and Alexanders so finally have enough for a green feast.

My fingers are freezing but once the stove is going, manage to thaw them out by using it as a makeshift hand warmer.

Image below

Front left: Sea Beet

Front right: Shitake Mushrooms

Centre left: Sea Lettuce

Centre right: Sea Purslane

Hiding at the back: Alexanders…the Marmite of the wild plant kingdom!

After picking through and chopping the greens they go straight in the pot with the Miso powder and water

then while everything cooks I stomp around trying to get my circulation going again.

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20 minutes later I’m tucking into a big bowl of Seaside Soup which I’m not sure you’d find on any menu.

The best way I can describe this creation is somewhere between Japanese Umame and Hearty English soup.

Nom nom!

My best advice should you wish to give this a go would be to buy a plant/seaweed I.D. book but if the red bit on your thermometer is down near the bottom stay at home and learn a couple of plants off by heart… there’s always that rogue can of Minestrone lurking at the back of your cupboard!