Kombu is essential in vegetarian cooking to add 'umami' to the dish. Kombu dashi, which you'll need for vegetarian miso soup, is easy to make. Wipe a strip of kombu, cut in half and soak in around 4 cups of water. You can either leave the dashi to soak in the fridge over night, or heat gently in a pan for about half an hour or until the water is about to boil. Quickly remove the kombu, allow the dashi to cool, then store in the fridge.
Country of Origin: Japan
Serving Size: Calories: Protein: Total Fat: Total Carbohydrate: Sodium: