Japanese Kelp Stock Full of Umami

This vegan kelp stock is full of Umami and perfect for soups, simmered dishes and sauces.
It can keep in the fridge for 5 days!

Vegan Kelp Stock
10-15g kelp (1-1.5% of the water)
1 Liter water
Method
1.Gently wipe the kelp. That white powder is packed with natural sweetness and umami—don’t wash it off.
2.Cut a few slits in the kelp to help release more Umami.
3.Soak the kelp in water for at least 30minutes. For a richer flavour, soak overnight.
4.Bring to a gentle simmer for 4-5 minutes.
5.Remove the kelp before the stock becomes slimy.

Not using it right away? Store it in the fridge. It keeps for about 5 days.