This soup is warming, nutritious and brings the taste of Asia to your mouth and nose.
Soups & Stocks
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Adding sea lettuce to this delicious, delicate soup brings improved nutrition and lovely flavour.
This quick & easy cabbage soup recipe is loaded with minerals, especially if you use the seaweed stock as well as the furikake garnish.
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.
Dashi is a mild Japanese stock made with Kombu and bonito flakes. Dashi is the flavour foundation for many Japanese dishes & many culinary applications.
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.
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.
Roasting vegetables along with umami-rich ingredients (miso, mushrooms, and kombu) give this meat-free broth a deep flavour, rich colour and nutritional profile.
This miso soup is made using umami stock, and Alaria seaweed (wakame’s Atlantic cousin).
Tomato soup is a great way to serve wakame. It has a delicate flavour and only has to be simmered for 15-20 minutes.
Irish Moss can be used in vegan and vegetarian cooking, or beauty treatments or to build immunity. There are many ways to purchase Irish Moss but we prefer going back to source – the raw seaweed. You will need to make a gel from this raw seaweed but you can rest assured the goodness from […]
This a gorgeous soup with a colourful garnish where the hero is Dulse for its red wine colour & unique taste. Smoked kelp flavours the soup & replaces salt.