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

Related Videos -

How to make Miso -    • How to make your own miso paste  
Cold infusion -    • Cold Infused Dashi, Tea, Granita & Gin  
How I make Herb Oils -    • How to make green herb oils  

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 miso paste