I've been niggerriging miso soup for a couple of years, since finding kombu or dashi is basically impossible for me so i've been using nori to get some fishy flavor. usually i cut the tofu into cubes, generously coat it in soy sauce, add some green onions or red onions or shallots, some roughly torn nori sheets and cover it in boiling water from the kettle for a few minutes.while it cools down i stir a tablespoon of the miso paste into a... smoother paste at the bottom of another bowl and then just gradually add some of the hot water to make a slurry, then reintroduce it back.it's been working well until now, but for my last attempt i got nori sheets from lidl's brand. usually the nori i get just wilts from contact with the boiling water but stays noticable.but the lidl brand nori sheets just fucking dissolved into flecks and gave the soup an extremely ugly color, like it was spinach soup.what i want to know is, are the lidl nori sheets bad, or are the sheets i was using before bad? what's normal behavior for nori sheets you pour boiling water over?
>>21952332nice 'nach 'oup
>>21952332I don’t have much nori experience but it seems strange that it’d disintegrate in the hot soup.
>>21952332just get instant dashi. there's no way you cant source this from somewhere easily.
get wakame, faggot
