Are you searching for the best seaweed for miso soup broth? If so, we have found some incredibly delicious varieties that are sure to make the perfect soup. Let’s check them out…
|Image||Product||Where to Buy|
|Emerald Cove Silver Grade Pacific Kombu||View on Amazon|
|Gold Grade Daechun Sushi Nori||View on Amazon|
|Kombu Sea Vegetable Strips||View on Amazon|
|One Organic Premium Roasted Seaweed||View on Amazon|
|Wel-Pac Fueru Wakame Dried Seaweed||View on Amazon|
Best Seaweed for Miso Soup Options
This Pacific kombu seaweed from Emerald Cove is a unique type that is known for its delicious flavor. It is popularly used to make a stock called Dashi which is the base of many popular Japanese dishes. Although it is usually used for Dashi, it will also make a very fragrant and rich miso soup broth.
It is harvested in a traditional way by putting nets between posts in a shallow part of the ocean in North China. The seaweed grows on the nets by attaching themselves naturally so no fertilizer or herbicides are needed.
Because this seaweed has naturally occurring sodium glutamate it can enhance the flavor of your miso soup and make it more delicious with a distinctive umami taste. You can add it to the broth or put the pieces into the soup itself. They will soak up water and enlarge as they rehydrate.
- The package reseals for optimum freshness
- Has a delicious taste and smells great when you cook it
- Can be used when cooking beans to soften them up or added to make flavorful rice
- A few said it tasted too fishy and strong for them
- Some said it had a saltier taste even after being washed
This high grade nori seaweed comes in a resealable bag and contains sheets that are perfectly sized for rolling sushi. However, it can also be cut up into pieces and added to miso soup for flavor and texture.
The seaweed is harvested from water on the west coast of Korea and is not only vegan but also low in calories. It is a good source of iodine and is also high in protein and fiber while remaining low in calories
It has been roasted twice and has a crispy texture which makes it perfect for snacking too. The family business started in 1977 and has strict food safety management protocols to ensure you get the best products.
They are committed to continuously improving their methods and having the cleanest facilities. The gold grade on this nori is the highest available so you can be sure that you have purchased a great product that was produced with care.
- Doesn’t have any added substances such as salt, sugar, or oil
- Has consistent dimensions and can be cut to size
- Isn’t too chewy when hydrated
- The package is resealable for optimum freshness
- Some thought it had a bland flavor
- A few people found it to be very thin and breaks when pulled from the bag
This kombu seaweed by Eden is one of the ten different types in the Laminaria family that is known for its greenish brown color. It grows off the coast of an island in the north of Japan and has wide, leafy fronds. Each plant is harvested by hand using knives attached to poles which cut the kombu from the bottom of the ocean.
From there, it floats to the surface where it is washed, folded, and dried in the sun before being cut and packaged. Unlike other kombu seaweed, this version is grown in the wild instead of being artificially cultivated or harvested after it washes up on the shore.
It has many vitamins and minerals, including glutamic salts which contribute to the flavor and can be used to make delicious soups, broths, and bases. This seaweed has not been sprayed with chemicals to tenderize it and retains its nutrients.
Because it has a signature flavor, it can be used to give vegan dishes a taste of the sea without using any seafood or animal byproducts. Just chop it up into strips and add it to your miso soup broth. You can strain it out or add in fresh seaweed for more flavor.
- Harvested fresh from living seaweed plants for maximum freshness
- Great quality seaweed with a long shelf life so you won’t have to buy as often
- Rich in iodine
- Some said it became slimy after being soaked in water or broth for a long time
Do you need a lot of seaweed on hand? If you plan to make large batches of miso soup and some vegetable sushi rolls to accompany it, then you’ll need many sheets of seaweed. You will receive two packages that each contain 50 sheets so you won’t run out in the middle of cooking or preparing a meal.
This seaweed is grown in sea water that is also used to clean and process it. After being tried, it is roasted until it becomes crisp and crunchy, making it perfect for snacks, garnishes, and sushi making. The perfect level of thickness means it won’t tear easily when you are working with it.
The One Organic company adheres to strict organic standards to not only preserve the environment by not using pesticides and antibiotics, but to also bring a healthy product to your table. Only the best seaweed is used and an independent lab is used to make sure there aren’t dangerous levels of heavy metals or other contaminants.
- The package is resealable and can be kept in the refrigerator or pantry
- Large package means you can use it many times before running out
- Has great flavor and sheets are durable
- Can be used as a garnish on top of a bowl of miso soup
- Some said it fell apart too easily and was too brittle
- A few people didn’t like the taste and said it had a fishy flavor
This type of seaweed called wakame is often used in miso soup. It can also be used in salads or sprinkled on top as a garnish to add a savory flavor to many dishes. In soups it will soften in just minutes and can be added right before serving for the most flavor and freshness.
The dried pieces perfectly hydrate and plump up when added to miso soup broth. Each piece of wakame is larger than a flake and will look like a small leaf when it has been rehydrated. This adds both flavor and a unique texture to the soup.
The 2-ounce bag of dried seaweed will yield approximately 2-4 cups of soft seaweed when it has been added to water or broth. However, if you soak it for a longer time, the wakame may absorb more water and create a much higher amount.
- A little bit goes a long way and this product will last for a long time
- Tastes delicious and softens up quickly in miso soup
- Can be used to make seaweed salad or add it to rice and stir fry
- One reported that it was brittle and dry
- Some said they received a bag with a strange warning on the label
If you’re looking for a unique type of seaweed to use in miso soup, this is one you may not be familiar with. It is sure to impress your guests or simply awaken your taste buds to new flavors and textures.
These sea grapes, also called Umibudo, are a type of seaweed that is sometimes referred to as green caviar. It is a sea vegetable that comes from Japan where it is considered a delicacy. When you bite into each little pearl, you will get an explosion of seaweed flavor as it pops in your mouth.
Each bag contains dehydrated algae which weighs 3.5 ounces when dried but will expand to about one pound when soaked in water and rehydrated. Many people eat these raw as a snack or add them to salads. You can also put them into your miso soup to create unique flavor combinations.
- Unique and beautiful type of seaweed that is unlike that often found in miso soup
- Contains a lot of nutrients, including amino acids, vitamins, and minerals
- The longer you soak them, the larger they will be
- Can be used as a vegan alternative to caviar
- Some said that they did not have a pleasant smell
- A few found them to be too expensive
This organic nori from Earth Circle Organics is seaweed that is still raw. It has been dried at a low temperature to preserve the benefits of consuming it raw such as preserving the naturally occurring vitamins and minerals.
It has been grown in organic waters near Japan and then processed in China. After it has been harvested, the manufacturers shred it and mix it with water, then spread it out in a thin layer so it can be dried.
Even though it is raw, the sheets will still be firm and crisp enough to use to make sushi or wraps. It can be folded in half and trimmed with scissors to make small strips for adding to miso soup.
The company also strives to cultivate only the best seaweed and works with farmers and suppliers who also have the same high standards. Their seaweed is USDA-Certified Organic and does not contain GMOs so you can feel good about eating lots of their products.
- Great source of nutrients and antioxidants
- Classified as Grade A nori that is raw
- It has not been heated or roasted
- Will stay fresh on the shelf if kept dry for 6 months or longer
- Many reported that it had a mild flavor and wasn’t fishy
- Some found the sheets to be too thick for their liking
This wild Atlantic wakame seaweed by Vitaminsea is harvested in Maine. The family-owned business has been in business for over 25 years and specializes in healthy sea products like seaweed. They are also concerned with taking care of the environment while also ensuring you get a fresh product.
Those who are concerned about purchasing seaweed grown in Japan or China will be happy to have an alternative that is closer to home. You also won’t have to worry about radiation pollution or other heavy metal contaminants and pollutants.
Although this product is referred to as wakame, it is biologically alaria seaweed but is very similar to Japanse wakame. It has a delicate taste and does need to be cooked slightly longer than wakame.
The flakes are perfect for adding into broth or putting into miso soup because they will expand after a few minutes. You also don’t have to cut up strips and will get a variety of sizes of seaweed in each bowl of soup.
- Grown in the northern Atlantic off the coast of Maine
- Has a great taste and many reported that they enjoy eating it right from the bag
- Is rich in iron, sodium, zinc, potassium, and phosphorus
- Some said the flakes didn’t absorb water and weren’t soft after being soaked
Things to Consider When Choosing the Seaweed for Miso Soup
Because seaweed grows in the ocean, it absorbs whatever is in the surrounding environment. This includes not only flavor, but also any toxins or pollutants that make their way into the ocean which can lead to contamination. Seaweed that grows in Japan has lead to concerns about radiation after the Fukushima nuclear disaster.
Other parts of the world are also known as being places where toxic waste has made its way into the waters. For the safest seaweed, look for those that are grown in clean waters and have not had anything added to them after harvesting.
Seaweed is naturally full of flavor and doesn’t need much to make it taste delicious. There are many different kinds of seaweed and they all have different characteristics such as color, size, and flavor.
Kombu is known for having a savory flavor that is richer and more full-bodied. This is why it is used to make the flavorful Dashi broth used in Japan. Nori has a more mild taste that is somewhat earthy and not as fishy. Arame seaweed is on the sweeter side and is often used in salads.
You can experiment with all the different types of seaweed to find the one you prefer. When added to your miso soup, each will have a different flavor and texture. Just be mindful when purchasing any kind of seaweed so you know exactly what you’ll get in your finished dish.
The durability of seaweed is often most important when sheets of it are used to make sushi rolls. After all, you don’t want them to fall apart when you start adding rice, vegetables, and sauces. However, even when it comes to miso soup, getting quality seaweed is also important.
If you purchase sheets to cut into strips, you don’t want them to be so brittle they crumble under your fingers as you reach into the bag. This will result in small flakes of seaweed that will not add much texture or heft to your soup.
Seaweed that comes in small flakes should enlarge in size when soaked in water or miso broth and plump up. You will want pieces of seaweed that is easy to eat and chew without getting soggy or caught in your teeth.
Organic vs. Non-Organic
Not all seaweed is considered organic and non-organic kinds can have some drawbacks depending on where it is grown. Some farmers may use genetically modified seaweed while others might add pesticides and fertilizers.
Organic seaweed is often more pure and has been harvested and cleaned to make sure it remains pure. It is also not treated with any additives or preservatives. Dried seaweed should not need anything added to it because it is often roasted and this will keep it fresh once packaged.
Most seaweed comes dried so it lasts longer and is naturally preserved due to the high salt content. While some bags may seem small and lightweight, they will have quite a large yield of seaweed once it has been soaked in water. Some seaweed will expand by several times its dried size.
Because you may only use a little bit of seaweed at a time, you will want to put the rest into storage for later. Bags that reseal and are airtight will ensure freshness for quite a long time. Many people have said their seaweed easily lasts up to 6 months although it can stay edible for longer.
While it may lose some nutrients and not taste as good, you will still be able to use it in miso soup and other dishes. Just make sure it is sealed tightly and keep the humidity pack if it came one inside to keep the contents as dry as possible.
Choosing a type of seaweed can easily be overwhelming because there are so many varieties and each one is unique. If you want a very flavorful one, we recommend the Emerald Cove Silver Grade Pacific Kombu because it has a great taste.
You will get a rich broth for your miso soup that is delicious and nutritious.