Super Healthy Kelp Stock

This is as easy as can be. It’s so easy, you don’t even need a stove. Just remember to soak the kelp (an edible seaweed and Japanese pantry staple also known as kombu or konbu), the day before you make this stock, and you’re almost halfway done!

Makes 8 cups

• 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.

Recipe adapted from Hiroko’s American Kitchen by Hiroko Shimbo, published by Andrews McMeel Publishing, 2012. Reprinted here with permission from the author.