My latest discovery is kombu, an edible kelp found in the expansive kelp forests in the world’s oceans. This seaweed absorbs a wide variety of nutrients, qualifying it as a “super food.”

How super is it? Well…

1. Kombu is a gas blaster.

Eat your beans with kombu and their gaseous effects on you and your loved ones are minimized by kombu’s magical ability to break down the heavy starches in foods like beans. (Well, it’s not really magic–it’s amino acids.)

Kombu contains enzymes that assist in the digestion of legumes, reducing the common gas and bloating often caused by their consumption.

2) Kombu helps your thyroid work properly.

Of all the seaweeds in the sea forests, kombu has the highest concentration of iodine, which happens to be essential for proper thyroid function. Our bodies do not naturally manufacture iodine, so incorporating kombu into our meals is an excellent way to get the iodine that we need.

3) Kombu helps you to be Iron Man/Woman.

That is to say, kombu is so rich in iron that it helps prevent iron deficiency and anemic symptoms. Iron is essential in the formation of hemoglobin, which carries oxygen around the body. Without sufficient iron, you will feel tired or short of breath, and that’s no fun.

One of the most super things about this super food is that it’s easy to include in broth and recipes with any type of soup base.

Print Recipe
Miso Veggie Soup with Portabello-Kombu Broth
Some ingredients you may find in your local health food market. If not, try your neighborhood Asian market.
Miso Veggie Soup with Portobello-Kombu Broth
Course Main Dish, Soup
Cuisine Asian
Servings
Ingredients
Course Main Dish, Soup
Cuisine Asian
Servings
Ingredients
Miso Veggie Soup with Portobello-Kombu Broth
Instructions
  1. Add water, kombu, mushrooms and carrots to pot.
  2. Bring to boil and simmer for 25 minutes.
  3. Remove kombu and save for another use or cut into very thin strips to add back into your soup.
  4. Add miso and stir, taste and add a little more if you like.
  5. Add rice noodles, broccoli, some scallions and a tablespoon of soy sauce and the tofu.
  6. Cook until noodles are soft.
  7. Serve with more scallions on top and sriracha sauce to taste.
    Miso Veggie Soup with Portobello-Kombu Broth
Recipe Notes

Share this Recipe

Pin It on Pinterest