Yield: 1 Servings
|2||14-in pieces dried kombu, each sliced into 3 pieces|
|6⅔ cup||Cold water|
|2 cups||Carrots, coarsely chopped|
|4 cups||Onions, coarsely chopped|
|4 cups||Celery, coarsely chopped|
From Ornish's "Eat More Weigh Less": "Kombu is a natural source of small amounts of the flavor enhancer monosodium glutamate." Wipe excess salt from both sides of the kombu. Bring 5 c water and kombu to boil, then simmer over medium until liquid is reduced by ¼, or to about 3-¾ cups. Add 1-⅔ cups cold water and vegetables. Return to boil, reduce heat and simmer, covered, over medium heat for a least 30 minutes.
Strain and discard kombu and vegs. Can be refrigerated up to a week or frozen up to 6 months.
Posted to fatfree digest V96 #261 From: Tim Bailey <tbailey@...>
Date: Fri, 20 Sep 1996 10:38:34 -0700