Prep 10 mins
Cook 1 hr 15 mins
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.
- 4 -5 cups water
- 5 inches piece kelp or 5 inches kombu
- 1⁄3 cup dried shiitake mushrooms (if using porcini, use 1/4 cup) or 1⁄3 cup other dried mushroom (if using porcini, use 1/4 cup)
- 1 teaspoon minced fresh ginger
- 1 tablespoon miso
- 3 scallions, chopped for garnish
- Bring the water to a boil in a 2 quart saucepan. Add the kelp or kombu and dried mushrooms. Let simmer for about 1 hour.
- Remove the sea vegetable and mushrooms, dice, and return to pot.
- Add ginger and simmer for 15 minutes. Stir in the miso and garnish with the scallions.
- Serve as is, or use as stock.
Sharon, this recipe as written is good but I don't care for the addition of miso here and did not add. When I saw the porcini mentioned my flashbulbs went on and said yes, this sounds very interesting with kombu and that's what I used. I made this using 2 C water for 2 servings. After 1 hour was up, I strained the stock very, very well twice through a very fine mesh plastic strainer to get rid of any grits left over from the porcini and I was tasting all along. Instead of chopping the pieces, I only used porcini from the stock (I should have cut thinner but was getting difficult when so soft). Then, I tasted again and thought this is getting close to the some of the best teppanyaki place broths people rave about and added 1 T canned french fried onion and wow it really did improve the taste overall. Thank you so much Sharon for giving me some ideas from this broth and what you can do so unexpectedly. I served this in a tea cup because that's how we normally serve mushroom based broths in Japan.