Some time ago I discovered Seamore bacon and I have been obsessed ever since. I have been munching on them as a snack and adding them to my mushroom pasta (so good!). But now I finally found the best way to incorporate them into a dish! Coconut dulse ramen! If you have been following us for a while you know that I have never really been a fan of seaweed, but apparently I just hadn’t discovered the right thing yet. I just knew about nori, the seaweed that is many times used for sushi, but did you know that there are so many different sea vegetables (I do now, thanks Seamore!)?
Seamore bacon has a salty, smokey and fishy taste that kind of resembles bacon, especially when you fry it. However, you can also stir them into soups, stews, soak them in water or eat them straight out of the package. The cool thing about it is that it is 100% wild, organic and very high in minerals like iron and calcium. But my favourite thing is that I can finally be a person who likes seaweed, which I have always aspired to be. Seriously! This might sound strange, but I really dislike, disliking a flavour, because I want to be able to taste and try everything. So whenever I stumble upon something I don’t like I force myself to eat it until I do (olives you are next!).
The salty, fishy and smokey flavour of sea bacon balances very well with the sweetness of the coconut base. I also really wanted to incorporate it into a ramen dish, because I once had ramen with ‘regular’ seaweed and I wanted to see how it would hold up. I loved the subtitle taste of seaweed in the broth and the crunchy topping. We hope you do too.
This post is not sponsored; but Seamore has been super nice and send us a package of seabacon to try (thanks for feeding me!)
Coconut Dulse Ramen
Optional: coconut oil for cooking (or use water)
1 small knob of ginger (about 1 cm)
4 cloves of garlic
1 tbsp toasted sesame seeds
2 tbsp dried cilantro
2 tsp cumin
1 tbsp turmeric
2 tbsp lemongrass paste
1 tbsp sriracha
5 kaffir lime leaves
1,5 liter vegetable broth
800 ml full fat coconut milk
1 tbsp coconut sugar
portobello mushrooms +1 tsp maple syrup and soy sauce
Start out by making the broth in a large pan. peel and slice the ginger, garlic and onion. Add to a pan with the sesame seeds (optional; add some coconut oil). Cook on low heat until the onion is soft and add the cilantro, cumin, turmeric, lemongrass, sriracha and lime leafs. Cook for another 5 minutes. Add the vegetable broth, coconut milk and coconut sugar and bring to a boil. Reduce heat, stir in the seamore bacon and cover. Let simmer for about 2 hours to fully incorporate the flavors (less is possible as well, but in the case of broth, longer is better). 10 minutes before serving prepare the toppings. Taste after two hours and if necessary add more coconut sugar, turmeric or lemon grass. Strain the broth and serve with all the toppings.
Make the toppings by cooking the soba noodles according to the packaging. Slice mushrooms lengthwise and cook with maple and soy sauce until soft. Wash and cut the spring onion into small rings. Bake the seamore bacon for 40 seconds on each side for extra crisp (the seaweed will get green when ready).