Sea Vegetable Broth with Kombu
★★☆☆☆
Ingredients
- 10 cups water (2366 ml)
- 8 dried kombu strips
- 1 cup dried shiitake mushrooms, sliced or whole (237 ml)
- 1 celery stalk, chopped
- 2 shallots, skin removed and quartered
- 2 tablespoons apple cider vinegar (29.6 ml)
- 1 tablespoon chopped fresh ginger (14.8 ml)
- 1 tablespoon chopped fresh turmeric (14.8 ml)
- Small handful of fresh cilantro, whole
- 2 tablespoons sesame oil (29.6 ml)
- 3 green onions, sliced
- 1/3 cup chopped fresh cilantro (78.9 ml)
- 2 garlic cloves, crushed
- 2 tablespoons miso (29.6 ml)
- 2 tablespoons tamari (29.6 ml)
Instructions
- Bring water to a boil. Add kombu, shiitakes, celery, shallots, cider vinegar, ginger, turmeric, and cilantro leaves and stems.
- Reduce heat to low, cover, and simmer for 1 hour. Strain the liquid, reserving kombu and mushrooms. Return liquid to pot.
- Heat sesame oil in a small skillet over medium heat.
- Add green onions, chopped cilantro, and garlic; sauté until fragrant, about 1 minute.
- Add green onion mixture to the strained liquid. Take off heat and add miso and tamari; stir until miso is incorporated.
- Optionally slice the reserved kombu and add back with the shiitakes, or leave as is. Ladle into bowls.
Wine Pairing: N/A — Healing broth, best served on its own