Cooking with Haizao

[Guest guest]

I hope this is the type of question that you can help me with:

 

I have been adding the Chinese seaweed Haizao to my daily soup. It is a

fairly complicated batch produced soup that is based on a rough and

ready lentil soup with cabbage, astragulus, Chinese mushrooms, broccoli,

and herbs all added. Some such as the astragulus and reishi are cooked

separately and only the water used.

 

After much research I decided this soup was one of the healthiest ways

of feeding myself at lunch time. I am not finding the addition of the

Haizao a great success, because bits of stalks end up in the soup even

though I hand blend the complete soup. I have been wondering if there is

another way of adding the goodness within the seaweed to my soups. One

idea is to cook the Haizao separately and just add the decoction into

the soup. I wonder if this will extract all the goodness, (excluding the

roughage).

 

Has any one experience or advice in using Haizao as part of a soup?

 

Robin