I often use the larger Nori as a substitute for bread and just roll up a "sandwich".
1 Tablespoon butter
|Wild Mushroom Soup with Nori|
1 Tablespoon olive oil
1/2 onion, finely diced
1/3 cup sweet pepper, finely diced
4 cups mushroom combo (oyster, chanterelle, enoki, and portabella)
1 garlic clove, minced
1 teaspoon Worcestershire sauce
2 Tablespoons Tamari or soy sauce
2 Tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon fresh ground pepper
4 cups chicken or vegetable stock
4 Nori sheets cut into strips
1 green onion, finely chopped
Heat butter and olive oil in a pot over medium heat. Add onion and sweet pepper and cook until onion is translucent. Add garlic, mushrooms, Worcestershire sauce, Tamari, lemon juice, salt and pepper, saute. Add stock and cook until vegetables are tender about 10-12 minutes.
Put Nori sheets in bottom of each soup bowl and add soup. Garnish with green onion.
I recently made a little appetizer shrimp cup with Nori as the base. Place the little sheets in a small muffin pan, and fill with shrimp, sliced avocado, and a dab of mayo. They are packed a little too full but you get the idea.