800 g squid tubes, cleaned
2 medium potatoes, peeled, cut into 2cm dice
2 carrots, peeled, cut into 2cm dice
2 medium zucchini, cut into 2cm dice
5 cm piece ginger, cut into fine batons
1 Tbsp dashi powder (from Asian grocers)
2 cups samphire or thinly sliced green beans
1 cup spinach
1 cup dried seaweed flakes (not nori sheets)
½ cup saltbush leaves or finely chopped nori
lemon wedges, to serve
- Place a few clean stones over a small fire to heat. Allow at least 30 minutes for them to get truly hot.
- Score squid in fine parallel lines on outside of hood, then cut into 3cm-wide strips. Set aside.
- Pour 2.5L of water into a rock hole or heat-proof basin, then add vegetables, ginger and dashi powder. Add hot stones and leave for 20 minutes or until mixture is simmering and vegetables are tender.
- Stir in samphire and squid and cook for 4 minutes. Stir in dune spinach and sea celery to wilt. Serve soup garnished with saltbush leaves and with lemon wedges.