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Kombu stock for miso (and lots of other) soups
From: Chris Hall - Portland, Oregon

This is a good base for lots of variations on miso soup.
When I have a busy week I'll make a quart or more of it and reheat some each morning for breakfast, lunch, whenever, adding the final ingredients at each reheating.

  • Garlic, chopped, 1 tsp
  • Ginger, chopped, 1 tsp
  • Kombu, cut or broken to less than 1" pieces, about 1/4 cup or to taste
  • Water, 1 pint
For reheating:
  • Soy, tamari or Bragg's
  • Miso (I prefer barley or brown rice miso, but any will do) 1 TBS or to taste.
Bring garlic, ginger and kombu to a boil then immediately lower to steep for about 30 minutes.
Chill.

Reheat as needed.
Finish soup with a dash of soy or tamari or Bragg's, and the miso.
Add other ingredients as you like: wakame, vegetables, tofu , etc.

New to Kombu?
I use the whole dried weed, not the powder, giving it only a very quick rinse.
Also, I do not strain the stock as I enjoy eating the kombu.
I have used the thick, tough variety as well as a thin, delicate variety.
If you use the thick kind you may want to steep it longer to soften it.
Or you can strain the stock.

Good Health!