Kombu And Ginger Broth recipe
information
This broth is ideal for those with head colds and poor appetites.
ingredients
One 6 inch (15 cm) strip of kombu seaweed
6 oz (170 g) onion, finely sliced
2 pints (1.1 litres) water
6 oz (170 g) carrot, cut into carrot flowers or matchsticks
1 - 2 tablespoons spring onion, finely sliced
1 - 2 tablespoons tamari/shoyu soya sauce
1 inch (2.5 cm) piece of fresh ginger root, peeled and grated
6 oz (170 g) onion, finely sliced
2 pints (1.1 litres) water
6 oz (170 g) carrot, cut into carrot flowers or matchsticks
1 - 2 tablespoons spring onion, finely sliced
1 - 2 tablespoons tamari/shoyu soya sauce
1 inch (2.5 cm) piece of fresh ginger root, peeled and grated
method
1. Simmer the kombu and onion in the water for 15 minutes, then add the carrot.
2. Simmer for a further 15 minutes, then remove the kombu, slice finely and return to the pot.
3. Remove the soup from the heat, add the spring onion, and shoyu to taste.
4. Finally squeeze in the juice from the grated ginger root.
2. Simmer for a further 15 minutes, then remove the kombu, slice finely and return to the pot.
3. Remove the soup from the heat, add the spring onion, and shoyu to taste.
4. Finally squeeze in the juice from the grated ginger root.
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