Kombu broth is so easy it’s almost thoughtless—all you have to do is throw the elements in the pot.
This broth is perfect on its own, but will inspire days of creations. You can elaborate upon it by adding cultured vegetables for a warm and chunky soup.
You can use it as a base for any puree or soup you make in the blender, you can steam grains in it, or you can steam vegetables in it for a soup. It’s also a great addition to any juice fast you might partake in, over any number of days.
You can make weekly or quarterly, storing large batches in the freezer to defrost as needed.
12 cups water
10 dried kombu strips
4 leeks, dark green ends trimmed, halved through the root, and cleaned
1 cup dried shiitake mushrooms
1 tablespoon grated fresh ginger
3 scallions, sliced on an angle
In a large pot, bring the water to a boil. Add the kombu, leeks, and mushrooms and reduce the heat to low. Cover and simmer for 1 hour. Strain the broth, reserving the kombu, leeks, and mushrooms. Return the broth to the pot. Slice the vegetables and return them to the broth to eat as soup, or leave the broth as is. Garnish with the ginger and scallions.
Reprinted from The Moon Juice Cookbook by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Amanda Chantal Bacon.