Recipe adapted from Hiroko’s American Kitchen by Hiroko Shimbo, published by Andrews McMeel Publishing, 2012. Reprinted here with permission from the author.
- 8 cups cold water
- 1 oz kelp
- Pour the water into a large bowl.
- Wipe the kelp with a moist clean kitchen towel, break the kelp into halves or even smaller pieces so that it will fit into the bowl. Arrange the pieces in the bowl, cover it with plastic wrap, and refrigerate overnight.
- The next morning, remove the kelp from the water. Kelp stock prepared from good quality kelp presents a clean and clear appearance. If necessary, strain the stock through a sieve lined with a moist, sturdy paper towel to remove any impurities. The kelp stock is then ready to use.
- You may refrigerate the stock for 2 to 3 days or freeze it for up to 2 months.
- Kelp stock works well as a base for chicken soup, in place of chicken stock. Or try kelp stock in Hiroko's 10-Minute Miso Soup recipe or this beet soup that can't be beat.