Salsola - okahijiki
Trying new vegetables is always fun! In particular when you can easily imagine how to prepare them! So when we went to the farmers market and I found okahijiki-おかひじき I simply couldn't wait to cook them. And with the super hot weather I thought of a simple Japanese meal again with rice, grilled fish and umeboshi, and I wanted to have some miso soup with red miso (the one more appropriate for the summer). And to make it more country-like I didn't use katsuo bushi but rather niboshi from sardines -鰯 for the soup base. I simply added the okahijiki after washing them and removing the hardest parts to the broth and cooked them 2min. I added the red miso as usual in the end, just before serving.
Have a beautiful week!!!