Total Time
20mins
Prep 15 mins
Cook 5 mins

Japanese Soup Stock (1 quart)

Ingredients Nutrition

  • 5 14 cups cold purified water
  • 4 inches dried kelp, cut into square (kombu)
  • 12 cup bonito flakes (katsuobushi)

Directions

  1. Sponge kelp clean and cut into a half-inch fringe.
  2. Put in a medium saucepan with cold water and bring just to a boil over moderate heat.
  3. Remove kelp (and reserve for one more stock making session).
  4. Return water to a boil, stir in bonito, remove from heat and let sit for 2-3 minutes.
  5. Strain (also reserving bonito for one more round) and use as needed.
  6. The stock will keep for a few days in the refrigerator.
Most Helpful

5 5

Nice and simple, I'm gonna try adding burdock root...we'll see how it goes!