14-in pieces dried kombu, each sliced into 3 pieces
6 2/3 Tasse
water cold
2 Tasse
Carrots finely chopped
4 Tasse
Onions coarsely chopped
4 Tasse
Celery coarsely chopped
die Zubereitung:
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 1/4, or to about 3-3/4 cups. Add 1-2/3 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.
