Read more: Myths About Garlic You Thought Were True Kelp, referred to as konbu in Japanese cooking, is used in miso soup because it releases glutamate as it's heated. Glutamate is an amino acid ...

It’s easy enough to increase the quantities to feed more; the cooking time is the same and ... If you can’t find it, substitute thin shreds of kelp or a handful of shredded, unseasoned nori ...