This savory, umami-loaded soup is often the preamble to an even more delicious meal, and it contains just two basic flavor profiles: miso and sea kelp. Yes, if you've ever wondered what those ...

If you can’t find it, substitute thin shreds of kelp or a handful of shredded, unseasoned nori seaweed (it’s not the same thing, though). Korean soup stock bags contain ingredients such as ...

Kombu, also known as kelp, is used in the Japanese stock called dashi, the base for miso soup. It makes a wonderful addition to a pot of beans or soup. It becomes very soft and tender once cooked ...

In last week’s edition of Winter Soup Club, Jerrelle Guy treated us to a lemony artichoke soup with a sneaky secret ingredient: miso. “It’s the magic hack,” she wrote. “Its umami depth ...