Lunch & Dinner

Nourishing Seaweed Stock Recipe

Nourishing Seaweed Stock Recipe

This is a nourishing seaweed stock secipe used in Japan as a base for miso soup and stews. This vegetable & seaweed stock is nutritious & delicious and offers lots of minerals & umami flavour.

Serves 12

Prep time 15 minutes, cooking time 1 hour



  • 3 liters of water
  • 1 tbsp dried Wakame seaweed
  • 5-6 strandsSea Spaghetti
  • 5cm piece of Kombu strip
  • 2 tbsp Nori Fronds
  • 1 medium onion including skin for colour, sliced roughly
  • 1 small carrot, sliced roughly
  • 1 handful of dried porcini mushrooms
  • 1 stick celery
  • 1 cloves garlic + small piece of fresh ginger
  • fresh thyme, parsley & coriander stalks


  1. Place all the ingredients in a large pot, cover and bring to a simmer slowly.
  2. Simmer gently for 1 hour.
  3. Cool & strain into a large bowl or jug.  
  4. The pieces of seaweed and mushrooms can be chopped and returned to the stock if desired.


Seaweed stock is used in Asia as a base for miso soup and for stews.  You can just use kombu strips (for a traditionally Japanese approach) or you can try a combination of seaweeds (whatever is in your pantry), and land vegetables and herbs to make a nourishing stock.

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