Cookbook | Ingredients | Recipes

| Basic Foodstuffs | Vegan Substitutions

Ingredients

• 1 1/2 cup shredded dried seaweed
• 4 cups water
• 3 very large cloves garlic, crushed but not peeled.
• 1 1/2 tbsp. black peppercorns
• 1/2 cup dark Chinese soy sauce
• Extra boiling water as needed

Procedure

1. Place the seaweed in a pot and add 4 cups of water.
2. Bring to a boil, then turn down the heat to keep it bubbling along.
3. Cook for 20 minutes.
4. Add the rest of the ingredients and enough water to make about 6 cups total in the pot.
5. Bring back to a boil, then boil fairly high for at least 1/2 hour.
6. At that point, begin to taste (just a little, though--it's strong).
7. When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready.
8. Strain through fine mesh or a coffee filter and allow to cool.