• Recipe by
  • Prep time
    10 minutes
  • Cook Time
    1 hour
  • Serves

Equipment: Classic Dutch Oven


A large assortment of fresh and/or dried mushrooms

A few sheets of seaweed (nori sheets used for sushi work well)

Assorted veggie scraps (leftover carrots, broccoli stalks, cabbage or kale leaves, onions, etc.)

1 small ginger root, sliced into thick discs

A drizzle of sesame oil

A sprinkle of sesame seeds


Set aside a quarter of your mushrooms and thinly slice them. Leave the rest whole. Roughly chop or tear the rest of your veggies. Tear up the nori sheets into small pieces.

Place all of the whole mushrooms, chopped veggies, torn seaweed and ginger into your Kana Dutch oven and drizzle with sesame oil. Heat up the pot and sautée the veggies for a few minutes and then cover with enough hot water to completely submerge your ingredients.

Bring to a boil, cover and lower the heat to a simmer. Simmer the broth for at least an hour, but ideally more. Check on the broth every 30 minutes or so and add a splash more water if needed.

While the broth is simmering, heat up a small drizzle of sesame oil in your Kana Ultimate Skillet and fry your sliced mushrooms until golden on each side. Remove the mushrooms from the skillet and set aside.

When you’re ready, remove the lid of your Dutch Oven, turn off the heat and allow your broth to cool off a bit. Using a slotted spoon, remove all of the whole veggies so that all that remains is a murky green liquid. The seaweed will have softened to create a delicate salty element, thickening the broth.

Top your broth with your fried mushrooms and a scattering of sesame seeds. Serve with rice, noodles or drink it straight from a thermos or a mug!

Mushroom and seaweed broth in a Dutch Oven

Cooking a delicious meal is not im-pot-ssible when you use the right cookware.

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Melanie Hadida