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Nourishing Seaweed Stock Recipe

Nourishing Seaweed Stock Recipe

Nourishing Seaweed Stock Recipe

Difficulty: Easy


Prep time


Cooking time



This is a nourishing Seaweed Stock Recipe 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.


  • 3 liters of water

  • 1 tbsp dried Wakame seaweed

  • 5-6 strands Sea 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


  • Place all the ingredients in a large pot, cover and bring to a simmer slowly.
  • Simmer gently for 1 hour.
  • Cool & strain into a large bowl or jug.  
  • 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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