See the amount of seaweed that my fist is gripping above? That's the usual amount I snip off and soak to generate kelp broth. After a while, I took out the kelp and poured the water into a pot and boiled a hardtail scad along with some fragrant leaves (Vietnamese coriander) and anchovy bouillon at medium heat until the flesh began to fall off. I took out the fish to cool down in the fridge, fried up some garlic then added the broth to it. I sliced up the kelp into noodle-like strands then put it into the broth along with sliced tofu, fish cake, and a couple of squid balls. Then I removed the bones from the fish, put the white meat into my soup, and gave the rest to Lookie and Adolf Kitler. The noodle brick went in next (don't stir!), while I put a dash of soy sauce at the bottom of my bowl. When the noodles were soft enough I fished them out of the soup, placed them on top of the soy sauce, and cracked an egg to the side of the noodle brick. I poured the hot soup on that then topped the bowl off with some dried fried onions and home made hot sauce. Want some? Please don't tell me you don't like to eat kelp!
