Ingredients for Basic Sea Vegetable Broth
- 4 cups water
- 4 inches kelp
- 1/4 cup dried shiitake mushrooms
- 1 inch fresh ginger
- 2 tablespoons white or yellow miso paste
- 2 scallions
- 2 inches kombu
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How to Make Basic Sea Vegetable Broth
- Bring 4 cups of water to a boil in a 2-quart saucepan.
- Add 4 inches of kelp (or 2 inches of kombu) and 1/4 cup dried shiitake mushrooms.
- Reduce heat to low and simmer gently for 1 hour, allowing the broth to develop its rich flavor.
- Remove the kelp/kombu and mushrooms from the broth. Roughly chop the mushrooms and set aside. If using kelp, roughly chop before adding back to pot; kombu can be discarded or added back to the pot.
- Add 1 inch piece of fresh ginger (peeled and thinly sliced) to the broth and simmer for another 15 minutes.
- Stir in 2 tablespoons of white or yellow miso paste (adjust to your taste).
- Garnish with 2 finely chopped scallions and serve hot as a flavorful appetizer or use as a base for soups and stews.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
2g
Fat
0g
Carbs
0g
