Macrobiotic kombu dashi is a mother stock for miso and other soups requiring broth. it can be used as a base for any of the soup recipes on this site.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
- 6 cups of water
- 1 strip Kombu (kelp)
Preparation:
Gently wipe both sides of the kombu with a clean, damp towel. Combine water and Kombu, and let soak twenty minutes. Bring to just below a boil. Turn off heat. Let sit for 5-10 minutes, strain broth and discard kombu.
