What is kelp?
Kelp, called "kombu" in Japanese , is a large brown seaweed widely used in Japanese cuisine. It grows in shallow, nutrient-rich ocean waters.
Kelp is one of the main ingredients in dashi - a basic stock used in many Japanese dishes such as miso soup, noodle broth and sauces.
In addition to its delicious taste, kelp has many health benefits such as reducing inflammation, regulating thyroid function, aiding weight loss , and supporting bone and heart health.
Recipes with kelp
Kelp and Vegetable Soup
Ingredient:
- 15ml olive oil.
- 1 onion, 2 carrots, chopped.
- 2 celery stalks, chopped.
- 1 liter of vegetable broth.
- 60 grams of dried seaweed.
- 1 can of chickpeas, drained and rinsed.
- Salt and pepper to taste.
Making:
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots and celery, cook until tender.
- Stir well vegetable broth and kelp.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until vegetables are tender.
- Add chickpeas, season with salt and pepper to taste.
Stir-fried kelp
Ingredient:
- 60 grams of dried leaves.
- 15ml olive oil.
- 1 onion, 1 red bell pepper, thinly sliced.
- 2 cloves garlic, minced.
- 1 piece of grated ginger.
- 200 grams of broccoli.
- 250ml snow peas.
- 60ml soy sauce.
- 45ml rice vinegar.
- 15ml honey.
- 15ml sesame oil.
Making:
- Soak dried kelp in cold water for 10-15 minutes, or until soft. Remove and set aside.
- Heat olive oil in a large skillet or saute pan over high heat.
- Add onion, red bell pepper, garlic and ginger to hot oil. Saute for 2-3 minutes, or until soft.
- Add soaked seaweed to pan. Stir-fry for 1-2 minutes, or until heated through.
- Add broccoli and snow peas to pan. Stir-fry for 2-3 minutes, or until vegetables are crisp.
- Stir in soy sauce, rice vinegar, honey and sesame oil. Cook for 1 minute, or until the sauce coats the vegetables.
- Serve with rice or noodles.
