Wakame and Kelp Miso Broth

Wakame and Kelp Miso Broth is a simple and flavorful broth that is perfect for a light meal or as a side dish. The wakame and kelp seaweed provide a rich umami flavor, while the miso paste adds a salty and savory note. The broth is also packed with nutrients, making it a healthy and satisfying meal.

Miso broth is a staple of Japanese cuisine, and for good reason. It's simple to make, incredibly versatile, and packed with flavor. This particular recipe for wakame and kelp miso broth is inspired by the broths that I've had at some of my favorite Japanese restaurants. It's light and refreshing, with a deep umami flavor that comes from the wakame and kelp seaweed. The miso paste adds a salty and savory note, and the ginger, sesame oil, and black pepper add a touch of complexity. This broth is perfect for a light meal or as a side dish, and it's also a great way to use up leftover wakame and kelp seaweed.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 6 cups vegetable broth
• 1/2 cup wakame seaweed
• 1/4 cup kelp seaweed
• 1/4 cup white miso paste
• 2 tablespoons grated fresh ginger
• 1 teaspoon sesame oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Bring the vegetable broth to a boil in a large pot over medium heat.
2. Add the wakame and kelp seaweed to the broth and let it simmer for 5 minutes.
3. Reduce heat to low and add the miso paste, whisking until dissolved.
4. Stir in the ginger, sesame oil, salt, and pepper.
5. Simmer for an additional 5 minutes.
6. Serve immediately.

Why It Works

• The combination of wakame and kelp seaweed provides a rich umami flavor.
• Miso paste adds a salty and savory note, balancing the sweetness of the seaweed.
• Ginger, sesame oil, and black pepper add a touch of complexity and depth of flavor.
• Simmering the broth for a short amount of time allows the flavors to meld together without overcooking the seaweed.