From the recipe collection
Gamet Soup
A light Ilocano broth with dried gamet seaweed, ginger, tomato, onion, and optional egg or flaked fish, designed to preserve the seaweed’s clean coastal aroma.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Toast the gamet for a few seconds in a dry pan if it is limp, then tear it into bite-size pieces and remove any grit.
- Bring the broth to a gentle simmer with onion, tomatoes, and ginger until the tomato softens.
- Add flaked cooked fish if using and season lightly with fish sauce, remembering that the gamet may contribute salt.
- Add the gamet and simmer only 1–2 minutes, until it softens and perfumes the broth.
- For egg ribbons, pour beaten egg in a thin stream while stirring the broth slowly in one direction.
- Taste, correct salt and pepper, and remove from the heat before the seaweed loses all texture.
- Finish with spring onion and serve immediately with calamansi.