kombu

Can you substitute nori for kombu in miso broth? Or should I just make it with the bonito flakes and leave the seaweed out all together. I'm out of kelp :(

  • 17150 views
  • 2 Comments

2 Comments

Elizabeth H. March 1, 2014
Thank you!
 
Sam1148 February 28, 2014
It won't taste the same. But Rather than just bonito I'd go with the Nori...or wakiame.
For next time---have a bottle of Dashi Crystals for instant broth option; the Dashi Crystals are actually a very good sub for fresh.
Another reason for the Kombu is that it's a natural source of MSG...so if you a bit "Accent" seasoning.
And for probably the best option is use mushrooms. Boil hard...then add Bonito off heat..boil 30 seconds and strain.
 
Recommended by Food52