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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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      Sea Spaghetti branches are an Eco-cert Certified Organic Seaweed. They are tested for contaminants in accordance with...

Kombu Seaweed Strips (Raw, NZ Harvested) – 40g

      The kelp this Kombu seaweed strip is made from has been tested for contaminants in accordance with...

Nori Seaweed Fronds, 80g (Karengo, Farmed, Dried, Raw)

      Product of South Korea. Packed in New Zealand. This Nori seaweed is tested for contaminants in accordance...
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