Liquid Nitrogen Nettle Soup
Ғылым және технология
This is my version of a nettle soup that I serve on my tasting menu, using techniques from Japan along with wild ingredients and a modern finishing touch.
I make my nettle soup with wild stinging nettles, a Japanese dashi stock made with dried nettles and a hemp miso stock. Using these Japanese inspired techniques I can create lots of savoury umami and depth of flavour, making something much more delicious and moorish that you might imagine from the title 'Nettle Soup'.
Then at the table side I finish the soup with whipped oat cream which is smoked over burning pine branches and then frozen in liquid nitrogen and broken into smaller pieces.
Full Recipe bellow.
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Video Timestamps -
00:00 Intro
00:46 Nettles Flavour and Science
2:33 Japanese Techniques
3:16 Foraging Nettles
4:14 Preparing the Nettles
5:19 Nettle Dashi
6:05 Hemp Miso
7:05 Nettle Soup Recipe
8:16 Pine Smoked Cream
9:15 Serving the dish
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Full Recipe -
Nettle Dashi -
13g Kombu
1 Litre water
10g Dried nettles
Cold infuse 24 hours then strain.
Reserve to use in making the soup.
Hemp Miso Stock -
1 Litre boiling water
240g Hemp Miso (see recipe at end)
Zest of 2 and a half lemons
1 Sliced Onion
3 Garlic cloves
Bring the water to a boil then take it off the heat and immediately add the rest of the ingredients. Stir well then leave to cool and infuse. Once cool strain and reserve to use in making the soup.
Nettle Soup Recipe -
2 Onion
4 Cloves garlic
600g Blanched Nettles
800g Nettle Dashi
600g Hemp miso stock
65g Kelp powder
Juice and zest 2 lemons
Sauce the onion and garlic then ad the nettle dashi and hemp miso stocks and bring to a simmer.
Add the blanched nettles (see video for method), the kelp powder and lemon zest and juice.
Cook the soup for a few minutes then blend well and chill.
To serve warm the soup up, place some pieces of cut marinated tofu in the dish and then pour the soup over the top.
Finish the dish as the table with whipped oat cream that has been smoked with pine needles. I freeze this with liquid nitrogen and bread the cream into smaller pieces, but you could simply serve a scoop of it fresh on the soup.
Tamari Marinade -
300g tamari
150g water
75 g lemon juice
Mix all the ingredients together in a large container.
Marinated Tofu -
1 block firm tofu
tamari marinade (above)
Cut the tofu into slices approximately 1cm thick.
Deep fry the slices of tofu at 190°C for 3-4 minutes until partially dried and golden brown.
Place the fried tofu pieces in the tamari marinade for 12 hours.
Remove the tofu pieces from the marinade and store in the fridge until needed.
Hemp miso
750g Fresh Koji
300g Hemp Protein Powder
450g Water
75g Salt
For the fermentation technique see the demonstration in the miso making video - • How to make your own m...
Пікірлер: 21
This was the highlight of the Taster menu. It’s just incredible and nothing like I expected. Visually stunning, and those surprise little tofu nibbles adding an extra bit of interest to an already highly accomplished the dish. Amazing.
@EddieShepherd
3 ай бұрын
Aw thanks, this dish is a particular favourite for me too, I really like getting to do something exciting with nettles and hopefully helping people to see them in a new way :)
Endlessly fascinated by these recipes and techniques
@EddieShepherd
10 ай бұрын
Aw thanks :)
Absolutely phenomenal! Thank you for your beautiful, elegant, in-nature rooted creations.
@EddieShepherd
10 ай бұрын
Aw thank you
Amazing as always Eddie!! Watching the video is inspiring as the need to understand plant based cuisine is very misunderstood. You've got it done so well. Great work. Wish I was in the country still to sample. Looking forward to seeing what's next👌🏻
@EddieShepherd
10 ай бұрын
So nice of you
Love your videos Eddie 👨🍳 keep em coming, your a great inspiration 🤌
@EddieShepherd
10 ай бұрын
Aw thanks man
Amazing as ever Eddie!
I swear every video gets better and better, Eddie! I remember getting stung by nettle in Florida as a kid, but never thought about blanching and eating them!
@EddieShepherd
10 ай бұрын
Thanks much man, and again it means all the more coming from you 🙏
Nettles can be harvested in my country, but not very popular and I have never tried them. I'm proud of Eddie to know he is so passionate about our cooking methods and our food culture🗾👑👨🍳. By the way dried kombu is so delicious if you fry them with oil💯.
@EddieShepherd
10 ай бұрын
Aw thank you. Yeah nettles are a really interesting wild ingredient, you can use them in things like pasta too, to make tea or to stir fry etc :)
Very interesting take on the nettle soup. Nettle soup is traditional in the area where I'm originally from (eastern Europe) and it's also used in pureed and stews - basically anywhere you'd use spinach you can use nettles instead. I really like the taste of flavor of them, and because of this I intentionally "cultivate" nettles in an area of my backyard. I'm also fond of and familiar with Japanese cooking techniques and use them frequently. Combining the two was not on my radar, thanks for the pointer. The hemp protein miso looks very interesting. I make my own Japanese fermented foods too, including koji, miso, shoyu, sake etc. In fact I just ordered some hemp protein and will be putting a batch together in a day or two because I happen to have a large amount of koji in the freezer ready to go. :)
@EddieShepherd
10 ай бұрын
The hemp protein miso is surprisingly useful, and it’s a 1 month fermentation so quick for a miso. I hope it goes great
@stamasd8500
10 ай бұрын
@@EddieShepherd I was surprised when I made it (a couple days ago) how much even the freshly made, unfermented hemp miso tastes like nettles. I can totally understand why you use this specific item in this recipe.
@EddieShepherd
10 ай бұрын
@@stamasd8500 aw great, yeah a lot of work went into this for what might sound to the guests like a simple soup but hopefully its those details that make it really strong dish.
How long are you able to hold your LN cream in the freezer?
bob on this