Anchovy-Kelp Broth (Edit recipe)

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This Korean-style dashi broth is a nutrient powerhouse! After researching, this is my take on this wonderful traditional broth.

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PREP TIME

5 minutes

COOK TIME

30 minutes

INGREDIENTS

5

Serves: 4

Ingredients

8 cups Water
1 pieces Kombu, I use dried kombu, one big piece
10 whole Anchovy, Dried
4 whole Shiitake Mushrooms
1 whole Daikon, Chopped

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the water to a medium stock pot.
Add your rinsed kombu, prepped dried anchoveis, mushrooms, and diakon pieces. Bring to a boil and reduce to a simmer for 10 minutes. Skim the white foam on the top of the broth.
Simmer for another 20 minutes, then remove from the heat. Strain the broth into a container and allow to cool.
Store in the fridge for 3-4 days, or freeze for up to 2-3 months.

Notes

Make sure to rinse your kombu! Simply run it under cold water and pat it dry. To prep the dried anchovies, remove the heads and devein them by removing the black innards. The broth will be salty from the anchovies, but you can of course add more salt to to taste if desired.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	236
Fat:	5 g
Carbohydrates:	21 g
Protein:	32 g
Cholesterol:	0 g
Sodium:	609 mg
Fiber:	3 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.