Dried Kelp Soup Stock
Kombu is one of the star ingredients of Japanese cuisine, adding subtle depth and umami wherever it treads. Learn how to make your very own kombu soup stock like a professional!
1 hr 30 mins
what you'll need:
» kombu (dried kelp)
Place the kombu in room temperature water and allow to soak for at least 30 minutes (up to overnight).
Heat over a low/medium low setting and gently bring the temperature to 60°C (140°F). Maintain this temperature for 1 hour.
Turn off the heat and allow the dashi to cool before transferring it to a sealed container.
Store in the fridge and use within 5 days.
Use to make miso soup, noodle broths and more!
FULL RECIPE »
See the full post to learn about different kinds of kombu, the science behind umami and the role of kombu dashi in Japanese cuisine!
more like this
Shiitake and Kombu Dashi
Simple Awase Dashi