Basic Soup Stock
Ingredients:
2 1/2
qt
Cold water
1
(3-inch) square kombu (dried
Kelp) washed in cold water
1
c
Katsuobushi (dried
Bonito fish), flaked
Method:
May be used as base, soup, stew or cooking.
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.
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.