Description
seaweed broth- for miso soup and more!
Ingredients
| 1 | konbu (1 stick- about 4 inches long) | |
| 4 | Cup | water |
Notes
HEALTH NOTE: Kombu is a high protein sea vegetable!
- contains iodine, carotenes, B, C, D, vitamins, calcium, magnesium, potassium, silica, iron and zinc
- it contains glutamic acid (safe and natural form of MSG—so great for flavouring) boosts stocks, soups and stews,
- high in omega 3 essential fatty acids (this is what fish eat-- why our cold water fish--salmon/cod/herring/mackeral are all so high in omega 3s!)
- tenderizes beans (use in soaking and cooking)- makes legumes more digestable (less flatulence!)
- after you soak it, and use the broth- don’t discard the kombu- you can slice it up and use the veg. itself in stir-fries etc.
Instructions
To make “konbu dashi”
- soak a piece of kombu in a small pot of hot water first—about 30 mins,
- then simmer in a small pot as if making tea
- start with recipe as above (ratio is 1 piece of konbu : 4c/1L of water)
- OR make a larger quantity and use the extra broth for a miso soup later!
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