Simple Kombu Stock Food

Kombu is a type of kelp, filled with trace minerals. It comes in long sheets or strips, but only a small piece is used at a time. You can use this to drink, as a soup base, to cook rice, noodles, etc. Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

Provided by Sharon123

Categories     Stocks

Time 25m

Yield 1 quart

Number Of Ingredients 2

• Ingredients

Nutrition Facts : Calories 0.2, Sodium 16.9

Kombu dashi is one type of vegetarian stock used in Japanese cooking and includes only water and dried kelp. The word kombu means kelp or seaweed.

Provided by Setsuko Yoshizuka

Categories     Soup

Time 37m

Yield 4

Number Of Ingredients 2

• Ingredients

Nutrition Facts : Calories 1 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 12 mg, Sugar 0 g, Fat 0 g, ServingSize 4 Cups (4 servings), UnsaturatedFat 0 g

Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian Grocery stores. For those of you who want to do it from scratch there are several recipes out there, but I find this one is easiest. This recipe uses Konbu (also spelled Kombu), a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto sea. This is a good vegetarian broth and enhances the subtle flavor of Japanese cuisine. It is also a bit friendlier to the western chef than katsubuoshi, which is made from dried fish flakes and can be very aromatic.

Provided by Rachael S.

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 30m

Yield 4

Number Of Ingredients 2

• Ingredients

Nutrition Facts : Calories 0.7 calories, Carbohydrate 0.1 g, Sodium 14.5 mg