This vegan Kombu stock recipe is a western style approach for stock preparation. Whether you are making a vegetarian stock or bone broth this stock will provide wonderful umami flavour as well as rich nutrients from the Kombu seaweed.
Serves 12
Prep time 15 mins, cooking time 30 mins
Ingredients
- 3 liters of water
- 1 New Zealand Kombu strip
- 1 small onion including skin for colour, sliced roughly
- 1 small carrot, sliced roughly
- 1 handful of dried shiitake or porcini mushrooms
- ½ celery stick
- 1 cloves garlic
- Slice of fresh ginger (optional)
- Fresh thyme, parsley & coriander stalks
Directions
- Place all the ingredients except Kombu in a large pot, cover and bring to a simmer slowly. Simmer gently for 15 minutes. Stop cooking and add the Kombu . Steep for 10 minutes or more, according to taste.
- Use this as a strength giving drink or a base for soups & stews. Kombu and mushrooms can be chopped and returned to the stock if desired.
