Warming Seaweed & Miso Broth with Shiitake Mushrooms

A nourishing, plant-based alternative to bone broth, this delicious seaweed and miso broth uses our Cornish kelp and sea spaghetti. With autumn well underway, we thought it was the perfect time to revisit it.

Made with kelp, sea spaghetti, shiitake mushrooms and miso, it’s a wonderfully savoury, umami-rich alternative to traditional bone broth. Seaweed naturally contains minerals including calcium, potassium, iodine and iron, as well as dietary fibre.

The shiitake mushrooms add depth of flavour, while the sea spaghetti retains a satisfying crunch. Priya even likened its texture to courgette!

Ingredients

• 10g dried kelp (see iodine note below)
• 1 dried shiitake mushroom
• 700ml boiling water
• 1–2 tsp miso paste
• 1 tbsp soy sauce
• Dried sea spaghetti, to taste
• Firm tofu, cubed (optional)

Method

1. Prepare the kelp. Place the dried kelp in a saucepan with 700ml boiling water and allow it to rehydrate.
2. Add the mushrooms. Add the dried shiitake mushroom and leave to infuse over a low heat for 5–10 minutes.
3. Simmer. Continue simmering gently for another 10 minutes to develop a rich, savoury broth.
4. Remove the kelp. Lift out the kelp and set aside. It can be reused in another soup or dish.
5. Add the sea spaghetti and miso. Stir in the sea spaghetti, then whisk in the miso paste until dissolved. Keep the heat low and avoid boiling the miso.
6. Add the tofu. Cube the tofu and add it to the broth for some extra plant-based protein. Skim off any foam that rises to the surface.
7. Season and serve. Stir in a tablespoon of soy sauce, taste and adjust the seasoning if needed. Ladle into bowls and enjoy warm.

A note on iodine

Kelp is naturally rich in iodine, and some of this is released into the broth as it simmers. Lifting the kelp out before adding the other ingredients helps keep the amount in check, but it varies depending on the kelp and simmering time, so always follow the product’s recommended serving guidance.