Seaweed feels great in wraps and facials (see #11 of our hot spa trends) – and it happens to be one of the most nutritionally dense and tasty ingredients to include in soups, salads, and other tasty treats. Seaweed is used extensively in Japanese cuisine and is slowly but surely gaining traction in Pacific fusion and other Westernized dishes – all the better for our bodies and our tastebuds. Now you can have your seaweed wrap and eat it, too! (Although we can’t advocate recycling the seaweed from your wrap into your soup.)

Japanese Miso Soup with Seaweed and Tofu

8-inch piece of wakame seaweed (zero calories and full of minerals)
8 ounces tofu
4 cups dashi (can be found in granule form)
3 Tablespoons red (aka) miso

Soak the wakame in water for 15 minutes; rinse and drain; cut into 1-inch pieces. Cut the tofu into small, bite-sized cubes. Bring the dashi to a boil,then reduce to a simmer; add the wakame and tofu and simmer for 1 minute.

Dip out some of the hot dashi to whisk with the miso, then strain it back into the soup…and remove from the heat before it comes to a boil.

Ladle the soup evenly into the bowls and serve immediately. Stir with chopsticks to eat, as the miso separates easily from the broth.

Seaweed Salad

1/2 cup dried arame seaweed
(soak for 10 minutes or until softened, rinse, drain and roughly chop)
1 cup diced plum tomatoes
1/2 cup thinly sliced celery
1/4 cup finely chopped fresh cilantro
2 tbsp rice vinegar (or to taste)
drizzle of low-sodium tamari or soy sauce
1 tbsp sliced almonds

In a bowl, combine all ingredients and toss well.

Ahi Poke (Hawaiian Tuna with Seaweed)

8 ounces fresh ahi fillet, diced 3/4 inch
1/2 cup Maui onion or red onion, chopped
1/2 cup ogo (red/brown seaweed)
2 stalks green onion, sliced
1 tsp. Sesame oil
2 tsp. Soy sauce
3/4 tsp. Hawaiian rock salt (coarse sea salt)

Mix all the ingredients together and refrigerate overnight. The next day, serve on a bed of greens and sprinkle with toasted sesame seeds. You can also serve this immediately after mixing.