Title: Basic Soup Stock
Categories: Fish Oriental Soup
Yield: 6 Servings
2 1/2 | qt | Cold water |
1 | | (3-inch) square kombu (dried Kelp) washed in cold water |
1 | c | Katsuobushi (dried Bonito fish), flaked |
May be used as base, soup, stew or cooking. 1. Bring water to a boil. Add
Kombu. Return to boil and then remove Kombu with tongs. Stir in the
Katsuobushi and turn off heat. Let the Katsuobushi settle to the bottom for
2 minutes. 2. Skim off surface scum with a large spoon. Place a double
thickness of cheesecloth or a clean cloth napkin in a sieve over a large
bowl. Pour the stock through and let it drain undisturbed.