Dulse is a red algae that is harvested in the Maritimes, particularly in New Brunswick. It can be eaten as-is, but it’s great when added to clear soups like this one.
- 2 cups chicken stock
- 2 Tbsp dulse
- ¼ cup cooked chicken
- ¼ bunch spinach
- Salt and pepper to taste
- 1 scallion, sliced
- ½ tsp sesame oil
Pour stock into a pot. Bring to a boil.
Shred chicken and add, with dulse, to the pot. Simmer 1 minute. Add spinach.
Taste, and salt and pepper if necessary. Pour into two bowls, add minced scallion, then grate in a hint of lemon zest. Serve immediately.
A variation of the Wakame and Mushroom Soup from The Spice Trekkers Cook at Home