About the Recipe
I have a friend who is a strict vegan. I always make sure she won't feel deprived of anything others are eating. So this simple stock is what I prepare if we're going to eat a bowl of noodles or soup. It only contains vegetables, so the taste is quite mild but it still adds the flavour base of a good dashi stock.
5g kelp, cut into 10cm strips
20g, white part of a leek
20g white part of a chinese cabbage
15g white radish, peeled
a sheet kitchen paper
dampen the kitchen paper and wipe the kelp clean (don’t clean the kelp under running water)
next, soak the kelp in the water for at least 30 mins
add the vegetables and bring to the boil over a medium heat
remove the kelp and simmer the vegetables for 20 mins. strain through a sieve.
your vegan stock is now ready to use