Alaria seaweed is very similar to wakame and is delicious in this tomato soup
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This miso soup is made using umami stock, and Alaria seaweed (wakame’s Atlantic cousin).
Roasting vegetables along with umami-rich ingredients (miso, mushrooms, and kombu) give this meat-free broth a deep flavour, rich colour and nutritional profile.
Miso soup is the comfort food of Japan. It’s made using seaweed stock, wakame and fermented miso paste. The soup is simple, nourishing & easy to digest.
Using Kombu as an ingredient in stocks, whether vegetarian stock or bone brothi, s a great way to achieve umami flavour and enrich the nutritional profile of your meals.
Dashi is a mild Japanese stock made with Kombu and bonito flakes. Dashi is the flavour foundation for many Japanese dishes & many culinary applications.
Seaweed stock is used in Japan as a base for miso soup and stews. This vegetable & seaweed stock is nutritious & delicious with lots of minerals & umami.
This quick & easy cabbage soup recipe is loaded with minerals, especially if you use the seaweed stock as well as the furikake garnish.
Adding sea lettuce to this delicious, delicate soup brings improved nutrition and lovely flavour.
This wakame soup recipe uses wild wakame Leaves which are normally a khaki colour. This nourishing soup is an excellent match of colours, flavours & textures.
This simple & colourful wakame soup recipe is so easy to make! The left-over tapenade is delicious as a sandwich spread, on crackers or crusty bread too!