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kombu |
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kombu [ˈkɒmbuː], konbu n (Cookery) a dark brown seaweed of the genus Laminaria (class Phaeophyceae) the leaves of which are dried and used esp in Japanese cookery [Japanese] How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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2 teaspoons extra-virgin olive oil 1 onion, chopped 1 carrot, cut in large chunks 1 rib of celery, cut in chunks 1 scallion or leek, cut in 1-inch pieces skin of 1 yellow onion 1 3-inch piece of kombu 1 bay leaf 1 teaspoon dried marjoram 1 teaspoon dried thyme 1 quart water 1/2 teaspoon sea salt 1/8 teaspoon black pepper Heat oil in large soup pot. For the dashi: In saucepan, combine water and kombu bring to simmer. To supplement possible trace mineral deficiencies, one need only add a small amount of a sea vegetable such as kelp, dulse, nori, kombu, wakame, arame, or hijiki (hiziki) to the daily diet. |
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