Kombu

The ideal starting point for soups, stews, risotto, and more—with a heavy hand of umami and deep, roasty flavors.

This vegan pho broth gets its rich, umami-packed flavor from a medley of well-toasted spices, charred veg, dried mushrooms, and miso for a soul-edifying soup.

Cooking sushi rice in a bath of kombu, fresh corn, and savory soy sauce is a recipe for summer success. 

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.

Welcome to our 2019 pantry.

This savory soup is just what you need in the depths of winter.

You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.

Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.

If you like your soup extra spicy, add a bit more gochujang or even a bit of the kimchi juice for an additional kick.

The best, easiest miso soup ever.

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

We talked to your doctor. She said to up your chicken soup intake.

A restorative, Japanese-inspired chicken soup with only 10 ingredients.

Sticky rice is worth using for this porridge-y, comforting chicken soup recipe; it releases lots of creamy starches and helps builds nice body as it cooks.

This dashi recipe is the base for countless Japanese dishes. This method requires just 30 minutes to soak the kombu.

Pro tip: Viva brand paper towels are used at Rintaro specifically for insulating the cod from its salty cure and will absorb moisture without falling apart.

Because the vegetables of the sea deserve some love, too.

The initial charring of the cabbage is key: Be brave. If you think you’ve made a terrible mistake and burned dinner, you’re doing something right. 

Use your leftover turkey carcass to make the stock, and then use it in this riff on classic Japanese ramen.

This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.

Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.