0 0
Basic Sea Vegetable Broth

Share it on your social network:

Or you can just copy and share this url

Ingredients

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

Nutritional information

12.2
Calories
2 g
Calories From Fat
0.3 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
160.4 mg
Sodium
2 g
Carbs
0.5 g
Dietary Fiber
0.5 g
Sugars
0.7 g
Protein
1011g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Basic Sea Vegetable Broth

Features:
    Cuisine:

    Sharon, this recipe as written is good but I don't care for the addition of miso here and did not add. When I saw the porcini mentioned my flashbulbs went on and said yes, this sounds very interesting with kombu and that's what used. I made this using 2 C water for 2 servings. After 1 hour was up, I strained the stock very, very well twice through a very fine mesh plastic strainer to get rid of any grits left over from the porcini and I was tasting all along. Instead of chopping the pieces, I only used porcini from the stock (I should have cut thinner but was getting difficult when so soft). Then, I tasted again and thought this is getting close to the some of the best teppanyaki place broths people rave about and added 1 T canned french fried onion and wow it really did improve the taste overall. Thank you so much Sharon for giving me some ideas from this broth and what you can do so unexpectedly. I served this in a tea cup because that's how we normally serve mushroom based broths in Japan.

    • 105 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    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 , Sharon, this recipe as written is good but I don’t care for the addition of miso here and did not add When I saw the porcini mentioned my flashbulbs went on and said yes, this sounds very interesting with kombu and that’s what used I made this using 2 C water for 2 servings After 1 hour was up, I strained the stock very, very well twice through a very fine mesh plastic strainer to get rid of any grits left over from the porcini and I was tasting all along Instead of chopping the pieces, I only used porcini from the stock (I should have cut thinner but was getting difficult when so soft) Then, I tasted again and thought this is getting close to the some of the best teppanyaki place broths people rave about and added 1 T canned french fried onion and wow it really did improve the taste overall Thank you so much Sharon for giving me some ideas from this broth and what you can do so unexpectedly I served this in a tea cup because that’s how we normally serve mushroom based broths in Japan


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    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
    Done

    Remove the Sea Vegetable and Mushrooms, Dice, and Return to Pot.

    3
    Done

    Add Ginger and Simmer For 15 Minutes. Stir in the Miso and Garnish With the Scallions.

    4
    Done

    Serve as Is, or Use as Stock.

    Avatar Of Wren Vargas

    Wren Vargas

    Dessert diva known for her elegant and sweet creations.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Ginger Chicken Wontons Low Carb
    previous
    Ginger Chicken Wontons Low Carb
    Easy Veggie Burgers
    next
    Easy Veggie Burgers
    Ginger Chicken Wontons Low Carb
    previous
    Ginger Chicken Wontons Low Carb
    Easy Veggie Burgers
    next
    Easy Veggie Burgers

    Add Your Comment

    14 − 5 =