Basic Soup Stock No.3 – Kombu Kelp seaweed昆布出汁

20160804_140822

Ingredients:

  • 2 cups water
  • A 3-5cm piece good-quality (dark and thick leaf) kombu
  1. Wipe the Kombu with damp cloth.
  2. Soak the kombu in water and keep it in the fridge.
  3. Bring to a boil over high heat kombu and water in large saucepan with lid.
  4. Once it boiled, reduce heat to medium-low. Simmer until water reduces 25% for about 20 minuets. The colour should be clear green.
  5. Add enough cold water to bring liquid back to original volume.
  6. Remove kombu – you can keep in the fridge up to 3 days.

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