Seaweed Bouillon Recipe

During a video shoot in Portland, Maine, I had the opportunity to explore the world of wild-harvested organic seaweed. The pristine coastline and sustainable harvesting practices showcased by local foragers deeply impressed me. Witnessing the care and respect given to these marine plants inspired me to incorporate more seaweed into my cooking. The versatility and rich umami flavor of seaweed made it an exciting ingredient to experiment with in various recipes.

My culinary journey continued in Japan, where I discovered the delightful simplicity of nori soup. This traditional dish, made with dried seaweed, captivated my taste buds with its depth of flavor and nourishing qualities. The experience sparked an idea: why not create a seaweed bouillon to enhance the stock for such soups? This revelation opened up a new realm of possibilities for integrating seaweed into my home cooking, adding a nutritious and flavorful twist to everyday dishes.

Beyond its culinary appeal, seaweed is packed with an array of nutrients and minerals beneficial for health. Incorporating seaweed bouillon into soups and other recipes enriches the taste and adds a natural source of vitamins and minerals. The experience in Maine and Japan has transformed my approach to cooking, allowing me to harness the goodness of seaweed in a convenient and delicious way.

Below, you'll find my seaweed bouillon recipe, perfect for adding a nutritious boost to various dishes, and a simple vegan nori soup recipe showcasing seaweed's delicate yet robust flavors.

Seaweed Bouillon Recipe

Ingredients

• 1 1/2 cups dried organic kombu flakes
• 1 1/2 cups dried organic wakame flakes
• 1 tablespoon dried shiitake mushrooms
• 2 tablespoons nutritional yeast
• 1 teaspoon sea salt
• 1 teaspoon miso paste (optional)

Directions

1. Grind seaweed, shiitake mushrooms, nutritional yeast, and sea salt in a food processor until it is a powder.
2. If using, add miso paste and blend again until well incorporated.
3. Transfer the bouillon powder into an airtight container and store it in a cool, dry place. It will keep for several months.

To Use

1. Dissolve 1-2 teaspoons of the seaweed bouillon powder in a cup of hot water.
2. Adjust the amount based on your taste preference.

Simple Vegan Nori Soup Recipe
Makes 4 servings.

Ingredients

• 4 cups vegetable broth
• 2 tablespoons of dried organic wakame flakes
• 1 cup cubed tofu (optional for added protein)
• 1 cup sliced mushrooms (shiitake or button)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon organic ginger powder
• 1 teaspoon seaweed bouillon powder (from the above recipe)
• Salt and organic pepper to taste
• 2 green onions, sliced
• 1 tablespoon organic sesame oil
  
  

Directions

1. In a large pot, bring the vegetable broth to a gentle simmer over medium heat.
2. Add wakame, tofu, mushrooms, soy sauce, ginger powder, and seaweed bouillon powder.
3. Stir to combine.
4. Let simmer for about 10 minutes, allowing the flavors to meld and the mushrooms to cook through.
5. Taste and adjust with salt and pepper as needed.
6. Stir in the sliced green onions and sesame oil just before serving.

These recipes not only celebrate the rich flavors of seaweed but also provide a nourishing boost to your meals. Enjoy exploring the depth and versatility that seaweed brings to your culinary creations!

Looking for More Healthy Boiullion Recipes?

Try These Mushroom Boullion Recipes

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