Nutritional booster for soups or broths
This is a versatile, often homemade or artisanal blend of dried ingredients designed to enrich the flavor, aroma, and nutritional profile of soups and broths. It typically includes a mix of dried mushrooms (like shiitake), seaweed (like kombu), dried vegetables, and sometimes herbs or nutritional yeast. While its roots are in traditional East Asian cooking, modern versions are popular worldwide as a plant-based umami booster.
🍽️ Nutrition at a glance
It is generally low in calories, fat, and carbohydrates, but can be a good source of plant-based protein and dietary fiber. Its key nutritional contribution is a concentrated dose of minerals like potassium and iodine, along with B-vitamins, especially if nutritional yeast is included.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 4 g |
| Carbs | 7 g |
| Fat | 0.5 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 150 mg |
| Potassium | 300 mg |
| Iron | 2 mg |
| Iodine | 50 µg |
| Niacin (B3) | 4 mg |
| Riboflavin (B2) | 0.4 mg |
| Selenium | 8 µg |
| Copper | 0.3 mg |
| Zinc | 1 mg |
Per 2 tablespoons (15 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a modern take on ancient flavor-enhancing ingredients like kombu dashi. Nutritionally, it's unique for providing glutamate (umami) and minerals in a concentrated, low-sodium form, allowing for rich flavor without excessive salt.
