Guest guest Posted February 17, 2009 Report Share Posted February 17, 2009 thanks i'll get the book - i can find kombu ok, it's the base mix that I can't find, and I can't remember the name of it. it was a powder with the same flavor as katsuobushi (typically made from fermented fish, etc.) but this was vegan. I'd boil the kombu and it together with other veggies to make the soup base i hope i spelled those names right :| I'm going to get the book though, sounds awesome! thanks donna --- On Tue, 2/17/09, Donnalilacflower <thelilacflower wrote: > I buy various brands. The one I have now is from the Asian > market, has no web address on it.It's imported by JFC > International in So. San Francisco, Ca 94080. > Look for this cookbook: > I have it and have posted some recipes in the recipe files > under sea vegetable recipes > http://www.amazon.com/gp/product/1570671230 > > Donna > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2009 Report Share Posted February 26, 2009 i do not know names in the U.S. market but perhaps you can find this informative... in japan we have powdered konbu tea " konbu cha " and it can be used as soup stock. we also use shiitake mushroom for soup base and there is also shiitake tea " shiitake cha " . you can just get dried shiitake muchroom from asian store and soak it in warm water and use the soaked water as stock. if you make miso soup often, keep a jar in the fridge filled with water with a couple of shiitake and konbu piece in it, that way you always have the vegan stock ready. one of the very popular macrobiotic miso soup is not using stock　but still is very good. maybe you can try this too. 1. slice 1/2 small onion, 1 small carrot, 2-3 cabbage leaves 2. saute in 1 tsp sesame oil in a pan 3. add water and cook until the veggies are tender 4. season with miso, if you have add 1/2 tsp grated sesame seeds enjoy! ~sana ________________________________ Pete Self <self.pete Tuesday, February 17, 2009 8:10:38 PM Re: Kombu Sources needed - Miso Soup Base thanks i'll get the book - i can find kombu ok, it's the base mix that I can't find, and I can't remember the name of it. it was a powder with the same flavor as katsuobushi (typically made from fermented fish, etc.) but this was vegan. I'd boil the kombu and it together with other veggies to make the soup base i hope i spelled those names right :| I'm going to get the book though, sounds awesome! thanks donna --- On Tue, 2/17/09, Donnalilacflower <thelilacflower@ > wrote: > I buy various brands. The one I have now is from the Asian > market, has no web address on it.It's imported by JFC > International in So. San Francisco, Ca 94080. > Look for this cookbook: > I have it and have posted some recipes in the recipe files > under sea vegetable recipes > http://www.amazon. com/gp/product/ 1570671230 > > Donna > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 26, 2009 Report Share Posted February 26, 2009 Thank you! This information helps me to understand and now I can make my own as there is a large Asian store in which I can purchase the ingredients to make my own stock. Diana --- On Thu, 2/26/09, Sanae <efua wrote: Sanae <efua Re: Kombu Sources needed - Miso Soup Base Thursday, February 26, 2009, 7:07 AM i do not know names in the U.S. market but perhaps you can find this informative. .. in japan we have powdered konbu tea " konbu cha " and it can be used as soup stock. we also use shiitake mushroom for soup base and there is also shiitake tea " shiitake cha " . you can just get dried shiitake muchroom from asian store and soak it in warm water and use the soaked water as stock. if you make miso soup often, keep a jar in the fridge filled with water with a couple of shiitake and konbu piece in it, that way you always have the vegan stock ready. one of the very popular macrobiotic miso soup is not using stock　but still is very good. maybe you can try this too. 1. slice 1/2 small onion, 1 small carrot, 2-3 cabbage leaves 2. saute in 1 tsp sesame oil in a pan 3. add water and cook until the veggies are tender 4. season with miso, if you have add 1/2 tsp grated sesame seeds enjoy! ~sana ____________ _________ _________ __ Pete Self <self.pete > Tuesday, February 17, 2009 8:10:38 PM Re: [vegetarian_ group] Kombu Sources needed - Miso Soup Base thanks i'll get the book - i can find kombu ok, it's the base mix that I can't find, and I can't remember the name of it. it was a powder with the same flavor as katsuobushi (typically made from fermented fish, etc.) but this was vegan. I'd boil the kombu and it together with other veggies to make the soup base i hope i spelled those names right :| I'm going to get the book though, sounds awesome! thanks donna --- On Tue, 2/17/09, Donnalilacflower <thelilacflower@ > wrote: > I buy various brands. The one I have now is from the Asian > market, has no web address on it.It's imported by JFC > International in So. San Francisco, Ca 94080. > Look for this cookbook: > I have it and have posted some recipes in the recipe files > under sea vegetable recipes > http://www.amazon. com/gp/product/ 1570671230 > > Donna > Quote Link to comment Share on other sites More sharing options...
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