Name: Vegan Kombu Stock Recipe - Western Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Vegan Kombu Stock Recipe – Western Style

Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

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.

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.