Traditional Kelp Soup Stock

I think one of the nutritious food items that is so hard to introduce in Canadian daily meal is KELP (Kombu in Japanese). Here in Toronto is especially so faraway from the ocean, that smell of “sea” is somewhat foreign to people.

Making a soup stock is one idea of using kelp in quite paritable way! The bonus is it is super simple!  

This is a traditional way of taking soup stock from kelp in Japan. We use this in any type of soup, hot-pot, and cook with vegetables (nimono). When you mix this stock in soup (such as miso soup, chicken noodle, stew etc),  you will hardly know there is kelp in it. So I think this would be a good way to introduce kelp to children, too!

Kelp Soup Stock 1 (cold-water extracted)

Ingredients:

  • Dried kelp, about 4′ x 8′ (about 30g) 
  • Filtered water, 1L
Direction:
Wipe the surface of kelp with a dry cloth to clean (never wash it!). Put kelp in water and extract it for 10-12 hours. Take kelp out and use the soup stock. You can also eat or cook this kelp!
In Japanese home, we usually prepare the stock in the morning to use it for dinner, or just prepare it overnight. Kelp is also an alkalizing food because of its rich mineral contents, so it is recommended to drink a glass of this stock first thing in a morning!

 

Kelp Soup Stock 2 (hot-water extracted)

Ingredients

  • Dried kelp, about 4′ x 8′ (about 30g) 
  • Filtered water, 1L
Direction:
This is a quicker way of taking broth. Wipe the surface of kelp with a dry cloth to clean (never wash it!). In a large pot, put kelp and water and soak for 30 min. Place this pot on medium heat, slowly bring it to boil, and just before boiling, take kelp out of soup stock. Again, you can also eat or cook this kelp!
Variation:
You can also add dried Shiitake mushroom in the soup to add more flavour + nutrient (Shiitake is a great immune enhancer). You can add 5 dried Shiitake mushroom in a large pot with kelp and water for soaking 30 min. Place this pot on medium heat, slowly bring it to boil, and just before boiling, take kelp out of soup stock but leave the Shiitake mushroom in the stock. Reduce the heat to low-medium, simmer for another 30 min.
Here is a little highlight for the benefit of Kelp
  • good source of minerals including: iodine, potassium, magnesium, calcium, boron, and iron (important for healthy thyroid gland and bone)
  • Good source of vitamins including: b vitamins, vitaminC and E
  • Cancer prevention: has ability to induce apoptoses (cell death) in cancer cells
  • Remove radioactive substances: Sodium alginate in kelp (as well as in other seaweeds) reduce absorption of radioactive strontium by the intestine.
  • Anti-inflammatory: kelp contains fucoidan, a powerful anti-inflammatory