Family Evenings and Soup Traditions
On cold winter nights, my family has a cherished tradition: my mom loves to cook soup for dinner. No matter how chilly it gets, we always gather around the table to enjoy a hot bowl of soup together. This comforting ritual has become a staple in our home, bringing warmth and connection during the colder months.
Kombu Soup: A Personal Favorite
Among all the soups we make, Kombu soup is one of my favorites. The soup has a light consistency, yet it is packed with abundant flavor. Its versatility allows us to pair it with different ingredients, such as pork ribs and a variety of vegetables, creating unique and delicious flavors each time. No matter how we prepare it, Kombu soup always manages to warm our bodies and lift our spirits during dinner.
What is Kombu?
Kombu is an edible seaweed widely used in Japanese, Taiwanese, and Korean cuisine. It is harvested from large brown kelp in the ocean and typically dried into thick, dark green sheets. Packed with essential minerals like iodine, calcium, and iron.
Kombu is both nutritious and flavorful. It brings a rich, savory “Umami” taste to soups and stews, and is an essential component in Japanese dashi broth. Valued in many Asian households. Kombu not only enhances the taste of dishes but also adds comforting warmth to family meals.
How to Make Kombu Veggie Stew
Ingredients :
- Kombu, 1 piece (about 10 cm x 10 cm)
- Water, 500 ml
- Half of a small pumpkin (approximately 300g)
- 1 round zucchini, normal zucchini also good
- 1 onion
- 1 tomato
- ¼ cabbage (chou pointu)
Instructions :
1. Soak the Kombu :
Place the kombu in 500 ml of water and let it soak for at least 30 minutes at room temperature. For better flavor, you can soak it overnight if you have time. If you are in a hurry, 30 minutes will still work.
⭐ On the top of Kombu, usually has a layer of white powder, do not wash or wipe out that layer, this is the flavor coming from.
2. Prepare the Vegetables :
While the kombu is soaking, cut the pumpkin, tomato, zucchini, and onion into large chunks (about 3 cm pieces). Cut the cabbage into quarters, remove the tough core, and cut it into large pieces as well. Feel free to cut the vegetables as you like.
3. Cook the Stew :
Add all the vegetables into the pot with the kombu and its broth. Heat until the water boils, then let it cook for 5 minutes. After 5 minutes, remove the kombu to prevent the soup from becoming too salty or overpowering. Continue boiling the vegetables for at least 40 more minutes, until all the vegetables, especially the pumpkin, are soft.
4. Adjust Seasoning and Serve :
Taste the stew and add soy sauce if more saltiness is needed. If you prefer, you can use salt instead of soy sauce. Once everything is well-cooked and seasoned, your warm and comforting kombu veggie stew is ready to serve!