For these greens, there’s life after broth

Turn spent seaweed into a flavorful condiment

Savory kombu seaweed is a main ingredient in making dashi, the broth at the core of Japanese cooking, and a small handful of the marine greens in a pot of beans can help texturize the legumes. But, unlike the veggie scraps and aromatics simmered to make a standard stock, kombu isn’t spent once it’s lent its mushroom-y umami to those flavor bases. 

Leftov…