Kombu is a common ingredient in Asian soups.
Kombu is the Japanese name for this a member of the kelp family of sea vegetables. It is dark green or brown in color and is often used in Asian cooking. This kelp is rich in several nutrients that are beneficial to your health.
Nutrients
The seaweed contains protein, calcium, magnesium, vitamin B9 and iron. It has a high amount of monosodium glutamate (MSG), a natural salt used as a flavor enhancer.
Preparation
Kombu is found in organic food stores, Asian markets and online sites in a dried state. The dried kelp is prepared for use in cooking by soaking the kombu in cool to warm water for a period of at least an hour to soften or boiling for up to 10 minutes.
Cooking
Boiled kombu is generally used in soups or stocks because of the high amount of flavor it contains. When soaked in cool to warm water, the seaweed is wrapped around cold fish like salmon or wrapped around vegetables and sticky rice.
Tags: cool warm, cool warm water, high amount, warm water, wrapped around