9 Best Kombu Substitutes to Achieve Umami Perfection

We all need vitamin sea once in a while. The relaxing sound made by waves splashing the shore is unlike any other.

But do you know what else I love about the sea? Its menu! I mean, who doesn't love going on a seafood diet? (When you see food, eat it!)

One of my favorite types of seafood is seaweed, and there's one that really struck me because of its umami flavor; kombu.

If I can't find it in supermarkets, I switch to a kombu substitute. Let me show you what my usual alternatives are.

Jump to:

• Getting to Know Kombu
• The Best Kombu-Based Substitutes
• Soup-Based Kombu Substitutes
• Convenient Kombu Substitutes
• Natural Kombu Substitutes
• How to Replace Kombu in Recipes
• Kombu Substitute FAQs
• Finding the Best Kombu Substitute
• Recipe

Getting to Know Kombu

To find a suitable substitute for kombu, we must understand what it is and what it does for our recipes.

The section below should provide valuable insights about this ingredient and ultimately lead us to the perfect substitute.

What's a Kombu?

Kombu is a type of edible seaweed. Farmers would cultivate and harvest them from the ocean, then dry or cook them before processing them into different kombu products.

You must be familiar with umami flavors if you're into Japanese cuisine. It's the fifth flavor on the human palate next to sweet, bitter, salty, and sour.

This distinct savory flavor is what made kombu a worldwide phenomenon.

What Recipes Include Kombu?

You will commonly find kombu in a miso soup, providing a nice touch of briny and mushroom-like flavor, but its most popular application is with dashi broth.

It's a combination of kombu, water, and bonito flakes, which comes from dried or fermented tuna fish (katsuobushi).

You can also add kombu to a tofu soup or use it as a seasoning in baked goods or grilled foods. Because of its characteristic umami flavor and nutritional content, it's also a great basis for tea.

The Best Kombu-Based Substitutes

Naturally, the best substitutes for kombu are kombu-based products. You'll find these alternatives in numerous supermarkets nationwide.

1. Kombu Granules

Fresh kombu is one of the hardest types of kombu to find in the US. Sometimes, even dried kombu squares or strips are out of stock.

You can get a similar umami and salty flavor with kombu granules. This version of kombu is more accessible.

Kombu granules are perfect for making dashi broth. However, the concentrated flavors packed in each granule mean you have to be very careful with it.

Just add the granules in small amounts and adjust the proportions to taste.

Best for miso soup, dashi, grilled foods, baked goods, or seasonings.

Try combining it with some of the best miso substitutes.

2. Kombu Tea

If you've ever seen a powdered version of kombu (even finer than kombu granules), that's basically what kombu tea is.

However, instead of using it as a refreshing drink, kombu tea is more popular as an ingredient in various recipes.

Because it also comes from kombu, you get a similar umami flavor to enhance the overall taste of your grilled food or baked goods.

Be careful, though, because some kombu tea products include additional sweeteners and flavors (like plum), which will significantly affect the taste of your recipe.

Stick to the unflavored version when replacing kombu in a recipe.

Best for baked goods, grilled foods, and dashi.

Soup-Based Kombu Substitutes

If you're simply trying to make a savory bowl of soup, you don't have to look for kombu or kombu products all day. Try these soup-based substitutes instead.

3. Chicken Broth

Chicken broth, or chicken stock, is one of the easiest substitutes for kombu. It's a convenient alternative if you don't have Asian supermarkets near you.

Chicken stock produces glutamic acid, providing the same umami flavor as kombu. This makes it an excellent broth for noodles, stews, and other soups (like dashi).

You can make chicken broth with stock cubes or granules. However, I encourage you to use fresh chicken or chicken carcasses for a more authentic flavor.

Best for soups, stews, and noodle broth.

Check out some of our best chicken broth substitutes as well!

4. Beef Broth

If you think chicken stock doesn't quite cut it, use beef broth instead. Its stronger flavor makes it an excellent substitute for kombu in miso and other soups.

The only downside I see with this substitute is it takes a significantly longer time to prepare. Nonetheless, beef broth comes in powdered versions, concentrates, and cubes.

So be sure to check those out if you're in a pinch. Adding mushrooms, herbs, and spices to your beef broth will give you an umami flavor closer to kombu.

Best for noodle broth, stews, and soups.

Convenient Kombu Substitutes

It's nice to know that you can grab several kombu substitutes when you're in a rush. These substitutes don't take a lot of time to prepare, and you can readily use some of them as it is.

5. Ajinomoto Salt

Ajinomoto is actually a brand name for MSG or monosodium glutamate. It's a popular flavor enhancer in Asian cuisine that produces glutamic acid, just like kombu.

Contrary to popular belief, MSG is safe to consume. It's probably even safer than most food people consume daily (instant noodles, fast food, etc.).

Ajinomoto or MSG will add umami flavor to your dish. Just a pinch of it will significantly affect the recipe's flavor, so add small amounts and adjust the proportions based on taste.

Best for sauces, soups, seasonings, and kombu butter.

Ajinomoto or other MSG brands are also excellent substitutes for mushrooms.

6. Soy Sauce

Good old soy sauce will do if you can't find Ajinomoto salt or other MSG brand in the market. It's probably the easiest substitute because almost every household has this in stock.

However, the flavor profile of soy sauce leans more salty than umami, which can overwhelm the other ingredients in your recipe.

Additionally, soy sauce will add a dark color to your dish, which isn't what you want in a clear Japanese broth.

Nonetheless, soy sauce is an effective flavor enhancer. Just be sure to use it sparingly and with great caution.

Best for sauces, soups, stir-fries, noodles, and stews.

7. Bonito Flakes

Bonito flakes, dried bonito shavings, or katsuobushi come from fermented tuna. They don't have a similar flavor profile to kombu, but their savory flavor gives your dishes an umami punch.

You may use the dried fish flakes as a seasoning or in the same way you'd use kombu. On the other hand, you can also use it to make bonito soup stock.

Just boil the shavings and let their flavor spread to the water. This gives you a soup-based substitute for kombu.

However, you should also know that while it adds an umami flavor to your dish, it leaves a strong fishy aftertaste.

Best for noodle broth, dashi, soups, mixed rice, and stews.

Try it on this air fryer fried rice recipe.

Natural Kombu Substitutes

If you're not fond of heavily-processed or mass-produced, factory-made alternatives, you always have the option to stick to natural substitutes. Here are some of them.

8. Dried Shiitake Mushrooms

As I've mentioned earlier, even though kombu is an edible seaweed, its umami flavors include undertones of savory, brine, and mushrooms.

That's why dried shiitake mushrooms are also excellent substitutes for kombu. These are umbrella-shaped, brown Asian mushrooms with a slightly earthy flavor.

You can grind them to make a seasoning or leave them soaking in water overnight to make stock. Fresh shiitake mushrooms should also do the trick.

What I love about this substitute is that its flavor and texture are identical to kombu. However, they can be a little hard to find.

Even if you find dried or fresh ones, shiitake mushrooms are notoriously expensive. But if you really want that umami taste of kombu, this is your best option.

Best for noodle broth, dashi, stews, soups, and salads.

9. Wakame Seaweed

Since kombu is seaweed, it's only right to have another seaweed as a substitute. Unlike kombu, wakame is easier to find in supermarkets.

It's a popular substitute and ingredient in vegetarian and vegan recipes because of its diverse flavor ranging from salty to sweet.

However, while there's a hint of umami flavor in wakame seaweed, it's not as strong as kombu. Ergo, it's not a go-to substitute if you're making dashi.

Nonetheless, wakame and other seaweeds like dulse or hijiki contain lots of essential nutrients, making them popular in Japanese cooking.

Best for salads, stews, and soups.

When using it for salads, try with any of the best champagne vinegar substitutes for a healthier and more fulfilling meal!

How to Replace Kombu in Recipes

Finding a kombu substitute is relatively easy. You just need to consider a few factors to determine which one positively affects your recipe.

Find the Umami

Kombu became globally popular because of its umami and savory taste. It's only logical to replace it with a substitute that provides a similar flavor to your dish.

Aside from the other kombu-based substitutes, alternatives like beef/chicken broth, Ajinomoto, and shiitake mushrooms should give you the umami taste you're looking for.

What's It For?

The next thing you want to determine is its role in the recipe. Aside from its flavor, dried kombu seaweed adds a slight crunch to your dish.

If this is the purpose of kombu in your recipe, choosing bonito flakes, dried shiitake mushrooms, or dried wakame seaweed should lend the same effect.

Accessibility

Lastly, you want to consider the accessibility of the substitute, especially if you're in a pinch. Soy sauce and Ajinomoto salt are perhaps the most widely available substitutes here.

However, they also have very salty flavors. You must find the balance between accessibility and the flavors a substitute adds to your recipe.

Kombu Substitute FAQs

Finding the Best Kombu Substitute

At the end of the day, the best kombu substitute depends on your recipe. Some substitutes will provide the umami flavor you're looking for in kombu.

On the other hand, other alternatives may not lend an umami taste but will still work with various recipes regardless.

To learn more about replacing the rarest and most common ingredients in countless recipes, visit Also The Crumbs, Please.

I have all the best substitutes you could use for the most savory dishes.

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