Make your own miso soup from scratch with this combo pack: 2 ounces of Wakame (the seaweed that floats in miso soup) and 2 ounces of Kombu (the seaweed that makes the broth).
Note: You'll still need to buy the other ingredients (miso, tofu and bonito flakes) which are not included.
- 2oz bag of Kombu
- 2oz bag of Wakame
- Miso soup recipe
Kombu or konbu (Laminaria digitata) is a variety of kelp seaweed that's rich in flavor-enhancing umami. It forms the base of dashi, the Japanese stock used to make miso broth. Or you can add it to soups, stews, rice, beans, and mixed vegetable dishes. Kombu contains the highest levels of iodine and trace minerals of any seaweed harvested by Atlantic Holdfast. And it has beneficial sodium alginate, which has been found to bind with heavy metals and help remove them from the body.
Wakame is one of the most versatile edible seaweeds. With a mild flavor and delicate texture, it readily absorbs the flavors of dressings, sauces, and other ingredients with which it is paired. It can be cut dry with scissors and added to soup, cooked till tender then chilled and mixed with cucumbers and sesame seeds for a salad, or stewed like a green vegetable with other flavorful ingredients.
Atlantic Holdfast is a small company working to sustainably hand-harvest the highest quality sea vegetables from the Gulf of Maine. Our harvesting operation is based on a remote island in outer Penboscot Bay, 7 miles off Stonington, ME, where the strong currents, active surf, and full exposure to the force of the open ocean have allowed these seaweeds to thrive for millennia.