Reply To: dashima v. meeyeok? (다시마 v. 미역)

Minseok is right. The flavour of miyeok is different from dashima. But you can use shiitake mushrooms, celery and stem parts of some green onions a nice broth. If you do have dashima at home again, just add the dashima for a deeper umami flavour. When I make broth, I always add dashima, mushrooms, celery, stem parts of green onions and some gim (I’m serious, it adds a nice fishy flavour, just in case you run out of dried anchovies!). Sometimes some radish also.