Umami Kale and Kelp Noodles

A Total Taste Bomb

New in the webshop are these amazing products from Dark Horse Organics – “Food for the Lightbody.” Everything they make is awesome, but my current favourite is the Umami Bouillon. I love adding a little to pumpkin seed butter and having it as a dip or dressing. Pair it with the Cortido Sauerkraut from Loving Foods, and the resulting flavours are crazy! Total taste bomb. Also included here is a Kelp Noodle preparation tip: don’t eat them straight out the packet! They are not good like that, they taste like rubber bands. Everyone asks what the best way to prepare them is: below is what is, in my experience, the best way to get them nice and soft really fast.

No special equipment required


Recipe Ingredients

1 pkt (340g) kelp noodles

1 lemon, juiced

1T tamari

50g (2 oz) kale

2T extra virgin olive oil

1/2 tsp salt

2T pumpkin seed butter

2T hemp oil

1t Umami bouillon

1/2t kelp powder

1/2t Lion’s mane

1t apple cider vinegar

2T water

100g (1c) Cortido sauerkraut

100g (1/2c) Mixed beansprouts


Recipe Method

Rinse the kelp noodles well in warm water. Chop them up with scissors. Put them in a bowl with the juice of one lemon and 1T tamari. Massage the noodles in the marinade, as if you’re making sauerkraut. Within a minute, they will change texture and become very soft. Leave them in the marinade while you make the rest of the dish.

Tear the kale into small pieces, and put them in a separate bowl with the olive oil and salt. Your kale also needs massaging (don’t we all!). Spend a few minutes breaking it down with your hands, so it’s edible and lost its crunch.

Make your dressing in a small bowl, by mixing the pumpkin seed butter, hemp oil, bouillon, kelp, Lion’s mane, apple cider vinegar, and water. Stir it up with a spoon.

Now you’re ready to assemble the dish. Drain the marinade from the kelp noodles (I pour it off and store it in a jar in the fridge, to add it into a cracker batter, it’s a shame to throw it out). In a large bowl, mix the kelp noodles, kale, sauerkraut, beansprouts, and dressing. Mix it thoroughly and it’s ready to serve.

Leftovers can be stored in the fridge in an airtight container, and keep well, for up to a week.

Total Time

15 mins


2 dinner portions


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Kate Magic