Forager’s Ramen. I make the dashi- basically dulse tea- the day before with seaweed from New Aberdour, a sacred stretch of beach with a holy well, red stone caves and many tide pools full of life. It is quite treacherous foraging but at the spring tide (lowest tide near the full and new moons) lots of variety of kelp & dulse and other weeds can be gleaned. This recipe also uses broth from cooking seitan earlier in the week. I sautéed the veg in the wok but place the cold, thinly sliced seitan along with the lovely purple Dulce chopped fine on top as a garnish. The “umami”. Powder is handful of dried, foraged seaweed & porcini mushrooms.