Turn Homemade Stock Into An Umami Powerhouse With An Ancient Ingredient

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Turn Homemade Stock Into An Umami Powerhouse With An Ancient Ingredient By Joe Hoeffner Nov. 22, 2025 8:00 am EST

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You know as well as we do that making your own stock at home is a terrific way to boost the flavor of whatever you add it to, whether that's a soup, a stew, or a braise. But how do you make that stock even more robust? How do you put the thin, watery stuff they sell in cartons at the supermarket to shame? By adding some umami bombs, of course. You could upgrade soup with fish sauce , but why not use an ancient ingredient called kombu (aka edible kelp)?

We talked to Maricel Gentile, chef and owner of Maricel's Kitchen as well as the author of " Maricel's Simply Asian Cookbook ," and she tol