Basic Sea Vegetable Broth

“Kelp and/or kombu make great soup stock! Their abundant minerals and natural "MSG" impart richness to soup usually associated with meat. Serve as an appetizer or use as stock. You can find kelp and kombu at your local health food store. Adapted from "Sea Vegetable Celebration" by Shep Erhart and Leslie Cerier.”
READY IN:
1hr 25mins
YIELD:
4-6
UNITS:
US

Ingredients Nutrition

  • 4 -5 cups water
  • 5 inches piece kelp or 5 inches kombu
  • 13 cup dried shiitake mushrooms (if using porcini, use 1/4 cup) or 13 cup other dried mushroom (if using porcini, use 1/4 cup)
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon miso
  • 3 scallions, chopped for garnish

Directions

  1. Bring the water to a boil in a 2 quart saucepan. Add the kelp or kombu and dried mushrooms. Let simmer for about 1 hour.
  2. Remove the sea vegetable and mushrooms, dice, and return to pot.
  3. Add ginger and simmer for 15 minutes. Stir in the miso and garnish with the scallions.
  4. Serve as is, or use as stock.

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