This nourishing Seaweed Stock Recipe is used in Japan as a base for miso soup and stews. The vegetables from the land and sea offer excellent nutritional value and wonderful umami.
Serves 12
Prep time 15 minutes, cooking time 1 hour
Ingredients
- 3 liters of water
- 1 tbsp dried Wakame seaweed*
- 5-6 strands Sea spaghetti*
- 5cm piece of Kombu leaf or strip*
- 2 tbsp Nori seaweed*
- 1 medium onion including skin for colour, sliced roughly
- 1 small carrot, sliced roughly
- 1 handful of dried porcini mushrooms
- 1 stick celery
- 1 cloves garlic + small piece of fresh ginger
- fresh thyme, parsley & coriander stalks
*Available for purchase from ceres.co.nz
Directions
- Place all the ingredients in a large pot, cover and bring to a simmer slowly.
- Simmer gently for 1 hour.
- Cool & strain into a large bowl or jug.
- The pieces of seaweed and mushrooms can be chopped and returned to the stock if desired.
Notes
Seaweed stock is used in Asia as a base for miso soup and for stews. You can just use kombu strips* (for a traditionally Japanese approach) or you can try a combination of seaweeds* (whatever is in your pantry), and land vegetables and herbs to make a nourishing stock.
