Seaweed

Roasted seaweed snacks and heavy cream make an unexpected (and totally delicious) pairing in this 20-minute pasta.

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.

These adorable Japanese stuffed rice balls just might be the most perfect snack.

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

This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!

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

We understand if the nori is a deal-breaker; just make sure to give the almonds a good toast to bring out their flavor if they are looking a bit pale.

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.

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