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From Dorothy McNett's recipes at www.dorothymcnett.com. Kombu is a dried seaweed which can be found at Asian markets as well as most health food stores, etc. This makes the dashi broth, which can be used as it is for a soup stock, for flavoring rice, etc. Or, add some soy sauce, green onions, fish, etc. to turn it into a very flavorful soup.
For the Stock:
Rinse the kombu under running water. Do not remove the white minerals on the surface. Place water and kombu in a stainless steel saucepan, bring to a boil, reduce to a simmer and cook about 10-15 minutes. Remove and discard kombu. Use the stock as it is, or add soy sauce, etc. as desired. Or add some diced tofu, sliced green onions and miso paste. Heat but do not let it boil. Serve in small bowls as a wonderful soup.
Recipe created 2014-01-22.