Kelp Broth

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Kelp Broth

Yield 64

Author Marma Health

Ingredients

• 1 oz Kelp sheets
• 1.25 cups Bonito flakes, optional
• 1 whole Onion, quartered
• 3-5 stalks Celery, roughly chopped ()
• 3-6 cloves Garlic, smashed
• 3-5 Carrots, roughly chopped
• Pro Tip: Save all your vegetable scraps throughout the week in a ziplock freezer bag and use in broths. Except for potato peels, which are too starchy and don't work well.

Instructions

1. Bring 1 gallon of filtered water and the kombu to a gentle boil in a 6-qt. saucepan.
2. Using a slotted spoon, remove the kombu.
3. Add bonito flakes, if using.
4. As soon as stock comes to a boil, remove from heat and strain.
5. Refrigerate for up to 4 days or freeze in ice cube trays for up to 1 month.