This miso soup is made using umami stock, and Alaria seaweed (wakame’s Atlantic cousin).
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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.