Nourishing Seaweed Stock Recipe

This nourishing Seaweed Stock Recipe is used in Japan as a base for miso soup and stews. The vegetables from the land and sea offer excellent nutritional value and wonderful umami.

Serves 12

Prep time 15 minutes, cooking time 1 hour

• 3 liters of water
• 1 tbsp dried Wakame seaweed
• 5-6 strands Sea Spaghetti
• 5cm piece of Kombu leaf or strip
• 2 tbsp Nori
• 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

Directions

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.

Notes

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.