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 :(
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Sam is a trusted home cook.
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.
We're all thinking it.
Cooking for Guests Isn't Fun
Easy Pork Loin Roast, 5 Ways to Mix it Up
Vintage Copper Glow
A Feel-Good Salad
Lightweight, Non-Stick Cast Iron