Sea Vegetable Broth with Kombu

★★☆☆☆
Prep: 10 mins Cook: 65 mins Serves: 2 1/2 quarts

Ingredients

  • 10 cups water
  • 8 dried kombu strips
  • 1 cup dried shiitake mushrooms, sliced or whole
  • 1 celery stalk, chopped
  • 2 shallots, skin removed and quartered
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon chopped fresh turmeric
  • Small handful of fresh cilantro, whole
  • 2 tablespoons sesame oil
  • 3 green onions, sliced
  • 1/3 cup chopped fresh cilantro
  • 2 garlic cloves, crushed
  • 2 tablespoons miso
  • 2 tablespoons tamari

Instructions

  1. Bring water to a boil. Add kombu, shiitakes, celery, shallots, cider vinegar, ginger, turmeric, and cilantro leaves and stems.
  2. Reduce heat to low, cover, and simmer for 1 hour. Strain the liquid, reserving kombu and mushrooms. Return liquid to pot.
  3. Heat sesame oil in a small skillet over medium heat.
  4. Add green onions, chopped cilantro, and garlic; sauté until fragrant, about 1 minute.
  5. Add green onion mixture to the strained liquid. Take off heat and add miso and tamari; stir until miso is incorporated.
  6. Optionally slice the reserved kombu and add back with the shiitakes, or leave as is. Ladle into bowls.
· Mafalda Pinto Leite / Radiant: The Cookbook
broth, kombu, miso, healing