That's boring, and doing a disservice to such an amazing ingredient. So you leave the prepwork to the Japanese, and the actual cooking to the Chinese.
Seaweed and ebi shrimp soup
We do a simple, classic Shanghainese soup, with dried seaweed, a bit of kelp, sesame oil, and dried shrimp.
Boil off the dried shrimp very quickly. Add in your dried seaweed and kelp. Add a drizzle of sesame oil and then season - never the other way around.
Boil until the seaweed hydrates and softens, then serve immediately. Too much heat and you will lose flavour and texture. As with all great things, timing is the key element of it all.