Kombu is edible kelp commonly used to make a savory broth base. Gentle steeping extracts umami, while vigorous prolonged boiling can create an unpleasant texture or flavor.
Make a simple kombu infusion
- Use food-grade dried kombu from a reputable source.
- Wipe away loose grit with a slightly damp cloth without scrubbing off every pale surface deposit.
- Steep a small piece in water or unsalted broth according to its package instructions.
- Warm slowly, removing the kombu before prolonged hard boiling.
- Taste before adding salty tare, miso or soy sauce.
Why it works
Kombu contains glutamate, one of the compounds associated with umami. It can deepen a vegetable-based ramen broth without needing a large quantity of salt.
Mistakes and safety
Kombu products can contain iodine and differ in concentration. Follow package guidance and avoid unusually large amounts, especially if advised to limit iodine.
Frequently asked questions
Does kombu replace a full ramen broth?
It can form one component of a broth, but other ingredients provide additional body, fat and aroma.
Related: Wondelique explanation.
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