Kombu Dashi Broth

After purchasing kamut udon noodles I've been making Asian inspired dishes. One of these dishes is a soup made from a dashi broth. Kombu is a sea vegetable, it is a type of kelp and is the main ingredient in dashi broth. There are many variations of dashi broth. One of these dashi broth varieties is made with shiitake mushroom but here we're using a porcini mushroom.



Ingredients:

• 4 cups spring water
• 1 ounce kombu/kelp
• 1/2 cup dry porcini mushroom
• 1-2 tsp. agave 
• 1 green onions/scallions chopped, green part only (garnish)
• Nori sheets, chopped (garnish)
• Sea salt (optional)
• Cayenne pepper (optional) 
• 1/2 tsp. grape-seed oil (optional) 
• Kamut or spelt udon noodles

*This broth goes great with an alternative soy sauce, add it to taste when assembling the soup.

Fast method:

1. Place the kombu/kelp, dry mushroom and water in a medium/large saucepan and bring to a boil.
2. Reduce heat to medium/simmer for 5 minutes.
3. Remove the white bubbles that come up to create a clear broth. 
4. Remove the kombu/kelp and mushrooms and set aside.
5. Cover the saucepan and simmer for 10 more minutes.

*The kombu can be used again to create another broth. The mushrooms can also be eaten after they have been soaked or added to create another broth.

Assembling the soup: 

1. While hot, place half of the broth into a soup bowl.
2. Stir in the 1/2 to 1 tsp. agave, cayenne or oil (if using) and sea salt to taste.
3. Place the noodles in the broth and soaked mushrooms, if using.
4. Add green onions and nori.

Overnight method:

1. Place kombu/kelp, dry mushroom and water in a large pot.
2. Refrigerate overnight.
3. Place the kombu/kelp, dry mushroom and water in a medium/large saucepan and bring to a boil.
4. Reduce heat to medium/simmer for 5 minutes.
5. Remove the white bubbles that come up to create a clear broth. 
6. Remove the kombu/kelp.
7. Cover the saucepan and simmer for 10 more minutes.