Macro Kelp | Miso Soup Recipe | Kelp Seaweed

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Macro Kelp - Seaweed

Macro Kelp or (Macrocystis integrifolia) is the largest type of kelp found in the ocean anywhere. It grows in large beds or forests and forms a dense canopy in deeper water off semi exposed shorelines. Macro kelp blades are very delicate and bulky when dry and their mild taste makes them an ideal kelp for people new to sea vegetables. They are excellent in vegetable soups or when crumbled into stir fries or steamed with rice. Macro kelp blades can be used for wrapping sushi or vegetables and rice and can be very rapidly deep fried to produce a delicate chip.

Macro kelp is particularly high in iodine and potassium and is commonly used in nutritional supplements.

Each Sea Vegetable comes with serving suggestions and a recipe on the back. Kelp is an excellent source of several minerals and micronutrients especially iodine, and its quite tasty!

Macro Kelp 30 g - Price $4.95
Bag Size 8 1/2" x 5" x 2"

Macro Kelp Recipes

Tasty light Vegetable Soup Recipe

1 Cup Dried Macrocystis blades (Macro kelp), cut into thin strips (use scissors)
3 Cups Kombu-Dashi or Chicken or Vegetable stock see: Kombu
Rind of Lemon or Orange, cut into thin match-like strips (avoid getting the white pulp - it is bitter)
optional: ¼ tsp. Salt
2 T. Light Soy Sauce

Bring stock to a simmer. Add thin strips of Macrocystis. After the kelp has softened add lemon rind, salt, if used and soy sauce. Ladle into bowls. Garnish with a thin slice of lemon. Serves 2 – 3.

Macro Kelp Quiche Recipe

8 -10 inch Pie crust
7 grams Dry Macro Kelp (crumbled or flaked)
2-3 Eggs
1 cup Yogurt
1 tbs Flour
1/4 tsp Pepper
115 grams Mushrooms, sliced
115 grams Cheddar cheese, grated
1/4 cup Green onions, chopped

Soak Macro Kelp for 30 minutes then cut into small pieces. Mix yogurt, eggs, flour and pepper before adding Macro Kelp. Preheat oven to 425F and bake pie crust for 5 min. Layer the pie crust with mushrooms onions and cheese then pour in mixture. Bake for 15 minutes at 425F then at 350F for 30 minutes.

Miso Soup Recipe (serves 4-6)

5 cups Water
1-2 strips (whole) Pacific Sun Kombu (Ocean Veggie)
2 - 4 strips (chopped) Pacific Sun Macro Kelp, Bull Kelp or Alaria
½ cup Leafy vegetable
½ cup Root vegetable
½ - 1 small Thinly sliced onion
1 tsp Oil
2 ½ - 5 Tbsp* Miso (*or measure and mix according to type and taste)

Soak or simmer Kombu strip and chopped Sea Vegetables in water for 10 - 15 minutes. Sauté onion in oil and add with other vegetables and cook at medium heat for 15 - 20 min. Stir in miso during the last minute or so. Remove Kombu and garnish with chopped green onion and sesame seed before serving.

Virtually any vegetable can be used in the above recipe along with tofu, fish, meat or poultry. Many traditional recipes use daikon (Japanese Radish), carrots, potatoes and ginger.

The statements have not been evaluated by the Food and Drug Administration.
This product is not meant to diagnose, treat, cure or prevent any disease.