I usually have some dried seaweed in stock. Not nori, but similar. I cut the sheets in smaller pieces and sprinkle some over a green salad. Or mix with some wasabi and sesame seeds in a bowl of white rice (preferably sticky Japanese rice). Also nice to add a bit to a chicken or fish stir fry for a savory/umami taste.
You could also use dried kelp (konbu) and dried tuna flakes (bonito) to make a traditional Japanese broth called dashi. With this dashi you can make miso soup and noodle soup.