Dashi Stock

• 1 ounce kombu (dried kelp), (10 inches)
• 1 cup soy bean sprouts

1. Lightly brush kombu clean without removing its coating of white dust.
2. Place in a large saucepan with 6 cups of cold water.
3. Slowly bring to a simmer over low heat and cook for 5 minutes.
4. Remove the kombu and discard it.
5. Add 1 cup cold water and the sprouts to the broth.
6. Return to simmer for 5 minutes.
7. Increase heat to high.
8. Once the stock boils, remove from the heat.
9. Strain the stock through a cheesecloth-lined sieve, discarding the sprouts.
10. Stock may be stored in refrigerator for up to 3 days or frozen for up to 6 months.
11. Makes 5 cups.

kelp, soy bean sprouts

Taken from recipeland.com/recipe/v/dashi-stock-47471 (may not work)