Japanesevegetariangluten-freevia groq
Braised Dashi with Kombu
A traditional Japanese dashi broth made with kombu and trim. This simple recipe is a great base for soups, stews, and sauces.
⏱30 min🍽4 servings📊easy
🥕
Ingredients
- ●2 pieces kombudried kelp
- ●1 cup trim (vegetable scraps)finely chopped
- ●2 cups brothvegetable or mushroom broth
👨🍳
Instructions
- 1
1. Rinse the kombu under cold running water, then soak it in water for at least 30 minutes.
- 2
2. Drain and cut the kombu into smaller pieces.
- 3
3. In a large pot, combine the kombu and trim.
- 4
4. Pour in the broth and bring to a boil.
- 5
5. Reduce the heat to low and simmer for 10-15 minutes.
- 6
6. Strain the broth through a fine-mesh sieve into a clean pot.
- 7
7. Discard the solids and season the broth with salt to taste.
- 8
8. Serve the dashi hot, garnished with green onions or grated daikon if desired.