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Vegan Kombu Stock Recipe – Western Style

Vegan Kombu Stock Recipe - Western Style

Vegan Kombu Stock Recipe – Western Style

Difficulty: Easy


Prep time


Cooking time



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.


  • 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


  • 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.

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