A delicious all purpose SOUP STOCK can be made by soaking one six inch strip of kelp in four cups of water.
Let the kelp soak in the water beforehand, or simply simmer the pot for ten minutes and let the cooks decide.
In general we use kombu for winter cooking, and kelp in the summer and for faster cooking dishes.
Kelp is loaded with vitamins and minerals, and naturally tenderizes food it is cooked with.
Remove the kelp and cut it into bite size pieces; it can be added to the soup later with other land vegetables.
The kelp can also be left in for a heartier broth.
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