Umami-Infused Kelp and Caramelized White Onion Stir-Fry Ingredients: - 1 cup dried kelp (wakame or kombu), rehydrated - 2 large white onions, thinly sliced - 2 tablespoons olive oil - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon miso paste (any variety) - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon sesame seeds (for garnish) - 2 green onions, sliced (for garnish) - Salt and pepper to taste Instructions: 1. Begin by rehydrating the dried kelp. Soak it in warm water for about 20 minutes, or until it expands and softens. Drain and chop into bite-sized pieces. 2. In a large skillet or wok, heat the olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, for about 15-20 minutes, or until the onions are golden brown and caramelized. 3. Add the minced garlic and grated ginger to the skillet, cooking for an additional 2-3 minutes until fragrant. 4. Stir in the rehydrated kelp, soy sauce, miso paste, rice vinegar, and sesame oil. Mix well and cook for another 5 minutes, allowing the flavors to combine and the kelp to heat through. 5. Season with salt and pepper to taste. 6. Remove from heat and transfer to a serving dish. Garnish with sesame seeds and sliced green onions before serving. Nutritional Value (per serving, serves 4): - Calories: 160 - Protein: 6g - Fat: 9g - Carbohydrates: 18g - Fiber: 4g - Sugars: 2g - Sodium: 600mg - Calcium: 150mg - Iron: 2mg Enjoy this umami-packed stir-fry as a delightful side dish or a light main course, rich in flavor and nutrients!