|
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!
|
