Dashi Stock

Note on Kombu: This is a type of giant seaweed grown in Japan. Kombu should always have a white, powdery covering. You should never wash it, but you can wipe it off gently with a damp cloth to clean it.
Hot Method: 1. Measure water into saucepan.
2. Cut notches in Kombu to help release flavour, then place in water.
3. On stove, heat saucepan on low heat.
4. When water comes to a boil, remove Kombu.
Cold Method:
1. Measure water into bowl.
2. Cut notches in Kombu to help release flavour, then place in water.
3. Let sit for at least four hours.
You can use this vegan dashi stock for a lot of Japanese recipes, including Miso Soup.