Kombu Stock With Dried Mushrooms Recipes

VEGETABLE SHABU SHABU IN KOMBU-GINGER BROTH

Vegetable Shabu Shabu in Kombu-Ginger Broth image

This soothing broth comes together quickly with the help of umami-rich kombu. But the secret weapon is the grated ginger stirred in at the end. The raw ginger keeps the broth fresh and bright. Kombu is rich in valuable minerals and vitamins, so don't waste it; once the broth is made, chop the kombu and add it back to the pot. The nice chewy texture and mushroomy flavor play well with the daikon and tofu.

Provided by Kay Chun

Categories dinner, lunch, weekday, one pot, vegetables, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

2 tablespoons canola oil
1/2 cup finely chopped onion
1/2 cup finely chopped scallions
3 garlic cloves, thinly sliced
1 ounce kombu (dried kelp)
2 tablespoons peeled, grated ginger
Kosher salt
1/2 pound daikon, peeled and sliced 1/4-inch-thick
6 ounces white button mushrooms, halved (about 2 cups)
1 pound baby bok choy, trimmed and leaves separated
1 pound firm tofu, cut into 1-inch cubes
1/2 cup low-sodium soy sauce
2 tablespoons distilled white vinegar
2 tablespoons finely chopped scallions
1 tablespoon grated ginger
1/2 teaspoon grated garlic
Kosher salt, to taste
Lime wedges, for serving

Steps:

Make the shabu shabu: Heat oil in a large pot over medium heat. Add onion, scallions and garlic, and cook, stirring, until softened, about 2 minutes. Add kombu and 6 cups of water and bring to a boil. Cover and simmer gently over low heat for 20 minutes. Transfer kombu to a cutting board and chop into 2-inch pieces; add back to broth. Stir in ginger and season with salt.
Bring broth to a gentle simmer. Add daikon and mushrooms, and simmer for 2 minutes. Add bok choy and tofu, and stir, cooking until vegetables are tender, about 3 minutes longer. Divide the vegetables among 4 serving bowls, and add as much broth as desired.
Meanwhile, make the dipping sauce. In a small bowl, combine all the ingredients.
To serve, divide dipping sauce into individual bowls. Dip the cooked vegetables in the sauce, and sip on the broth as soup.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 10 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 805 milligrams, Sugar 3 grams, TransFat 0 grams

KOMBU STOCK WITH DRIED MUSHROOMS

Kombu Stock With Dried Mushrooms image

This stock adds greatly to miso soups and other soups. Adjust the balance of soy sauce with the sweetness of the sugar to your liking. Refrigerate, this will keep a week. Enjoy! Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

Provided by Sharon123

Categories Stocks

Time 30m

Yield 6 cups

Number Of Ingredients 9

Ingredients

6 dried shiitake mushrooms (or Chinese black mushrooms)
1 bunch scallion, chopped
1 carrot, thinly sliced
1 piece kombu (4-6 inch)
1/4 cup soy sauce
2 teaspoons dark sesame oil
2 tablespoons rice wine (mirin, if you don't have use sherry)
salt
sugar

Steps:

Shake the mushrooms in a strainer to loosen any dirt, then put in a pot along with 7 cups water.
Add the rest of the ingredients except salt and sugar.
Bring to a boil, then lower heat and simmer, covered, for about 20 minutes. Taste and add a pinch of salt and/or sugar to bring out the flavor. Adjust the balance of soy sauce to wine if needed.
Strain the stock, but retrieve the mushrooms to use in a soup.

Nutrition Facts : Calories 50.6, Fat 1.6, SaturatedFat 0.2, Sodium 681.4, Carbohydrate 6.6, Fiber 1.5, Sugar 1.4, Protein 2.3

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