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.
4 -6 servings
- 4-5 cups water
- 5 inches piece kelp or kombu
- 1/3 cup dried shiitake mushroom or other dried mushroom (if using porcini, use 1/4 cup)
- 1 teaspoon minced fresh ginger
- 1 tablespoon miso
- 3 scallions, chopped for garnish
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.
Remove the sea vegetable and mushrooms, dice, and return to pot.
Add ginger and simmer for 15 minutes. Stir in the miso and garnish with the scallions.
Serve as is, or use as stock.