Sea Forest Mineral Broth

Name: Sea Forest Mineral Broth
Total time: 30 min
Yield: 2 people
Ingredients: 0.35 oz Kombu Seaweed; 4 count Dried Shiitake Mushrooms; 0.7 oz Ginger; 3.5 oz Seaweed Spaghetti; 10.5 oz Silken Tofu; 0.2 oz Sea Lettuce Seaweed; 2 tbsp Miso Paste; 1 tsp Soy Sauce

Vegan • Vegetarian • Low Carb • Gluten-Free • Dairy-FreeUnder 30 MinsStovetopLunch • DinnerJapanese

Easy

30min

145kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A restorative, umami-rich broth featuring four types of seaweed, silken tofu, and earthy mushrooms.

The Sea Forest Mineral Broth is the ultimate soothing bowl of comfort, perfect for when you want something light yet deeply satisfying. If you've been looking for a way to use your unique collection of seaweeds, this Sea Forest Mineral Broth is the perfect showcase. It starts with a base of dashi, which provides a clean, oceanic foundation. We then layer in the earthy depth of dried shiitake mushrooms and the sharp, warming zing of fresh ginger, which is excellent for using up your fresh supply. The star of the show is the Sea Forest Mineral Broth's variety of textures. The seaweed spaghetti acts as a nutrient-dense, low-carb noodle that absorbs the flavors of the broth without becoming mushy. Silken tofu adds a delicate, custard-like protein that melts in your mouth, while sea lettuce provides a bright green pop of color and a soft, leafy texture that contrasts beautifully with the springy noodles. This broth is a masterclass in umami. By simmering the seaweeds and mushrooms, we release natural glutamates that make the soup incredibly savory without needing heavy fats. Finishing the dish with a touch of miso paste rounds out the minerals with a fermented saltiness that feels restorative. This is a great recipe for a light lunch or a starter for a Japanese-inspired dinner. If you want a bit of heat, a pinch of chili flakes at the end works wonders.

Ingredients

10 g Kombu Seaweed (1 large piece)
4 count Dried Shiitake Mushrooms
20 g Ginger (1 inch piece)
100 g Seaweed Spaghetti (about 1 cup rehydrated)
300 g Silken Tofu (1 block)
5 g Sea Lettuce Seaweed (1 small handful)
2 tbsp Miso Paste
1 tsp Soy Sauce

Instructions

1
Wipe the kombu seaweed with a damp cloth and place it in the pot with 1 liter (4 cups) of water. Let it soak for 20 minutes if time allows.
2
Add the dried shiitake mushrooms and sliced ginger to the pot. Bring the water to a very gentle simmer over medium heat. Do not let it come to a rolling boil, as this can make the kombu seaweed bitter.
3
Just before the water starts boiling, remove the kombu seaweed and discard it (or save it for another use).
4
Continue to simmer the dried shiitake mushrooms and ginger for 10 minutes to develop the flavor. Remove the dried shiitake mushrooms, slice them thinly, and return them to the pot.
5
Add the seaweed spaghetti to the broth and cook for 5 to 8 minutes until it has softened to your liking.
6
Carefully cut the silken tofu into 2cm (3/4 inch) cubes and gently slide them into the pot. Heat through for 2 minutes, being careful not to break the cubes.
7
Stir in the sea lettuce seaweed; it will rehydrate and turn vibrant green almost instantly.
8
Remove the pot from the heat. Place the miso paste in a small bowl, add a ladle of the warm broth, and whisk until smooth. Pour the mixture back into the pot.
9
Taste the broth and add a splash of soy sauce if you prefer a deeper saltiness. Serve hot in bowls.

Chef's Tips

•Never boil miso paste, as high heat destroys its delicate flavor and probiotics.
•If you want more umami, you can add a few drops of fish sauce at the very end.
•The ginger can be left in large slices so they are easy to remove before eating if you prefer a milder taste.

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