Search

"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."

Ingredients: dried mushrooms, dried shiitake mushrooms...

"Great as a base for miso or other areas where you don't want to use Dashi."

Ingredients: bouquet garni, winter squash...

"This stock adds greatly to miso soups and other soups. Adjust the balance of soy sauce with the sweetness of the sugar to your liking. Refrigerate, this will keep a week. Enjoy! Adapted from Vegetarian Cooking for Everyone by Deborah Madison."

Ingredients: dried shiitake mushrooms, dark sesame oil...

"From b-man in recipesecrets.com"

Ingredients: dried shiitake mushrooms, kombu seaweed...

"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."

Ingredients: soy sauce, kombu...