This is an excellent broth for bootsting the immune system. Can be used as a simple sipping broth or as the stock base for other soups, sauces and gravies.
5-7 pieces of dry Kombu
Handful each of sliced fresh ginger, turmeric, and garlic
3-5 green onions, sliced or 1/2 medium onion, sliced
Place all ingredients in a stock pot and cover with 4-5 quarts of water. Bring to a boil, then lower the heat and allow to simmer for at least 30 minutes, up to 2 hours. Strain out ingredients and either use immediately or store in the refrigerator for up to one week. The kombu can then be chopped and used as a vegetable in soups, salads, stir fry, etc.
Dashi is a traditional Japanese broth, typically made with Kombu and bonito flakes. This is a vegan version with dried shitake mushrooms instead. This broth is excellent on its own, or used as a base for other soups, especially miso soup.
4 C water
1 4in piece Kombu
1/2 C dried Shiitake Mushrooms
Soak Kombu in water for 8 hours or overnight. This will allow maximum absorption of flavor and nutrients into the water.
Bring Kombu and water to a simmer over medium high heat, Remove kombu from the water just before it comes to a boil. Add the shiitakes and simmer one minute. Remove the pan from the heat and allow shiitakes to steep for about 5 minutes. Strain the broth through a fine mesh strainer over a large bowl. Reserve shiitakes to use in another recipe. Broth can be used immediately, refrigerated or frozen.
Miso soup with Kombu Dashi and Sea Lettuce
4 Cups Kombu Dashi (see recipe to the left)
1 T Miso Paste
1/2 C Chopped dry Sea Lettuce
1 T Chopped green onion (optional)
1/3 C Cubed tofu (optional)
This is a great soup base that stands up on it's own and can be dressed up as much as you like! This is a traditional healing soup that will leave you feeling satisfied and strong. Heat the Dashi just until it starts to simmer. Turn heat off and add other ingredients. Serve after a few minutes when sea lettuce is rehydrated.