Servings size: 1 serving 350ml

Cuisine Tags: vegan, Japanese soup, kelp stock

Ingredients:

• 2 bags of concentrated kelp
• Seaweed mix (dried)
• 1 g of dried daikon radish
• 1/2 Japanese ginger
• 1 lady's fingers
• 250 ml of hot water
• 1 Ponsen (old-fashioned Japanese puffed cereal crackers)

Instructions:

1. Cut the ingredients into bite-sized pieces.
2. Put boiling water in a soup jar and keep it warm for about 5 minutes without covering it.
3. Pour the hot water and put the ingredients into a soup jar. Cover and keep warm for more than 30 minutes.

 Recipe By: Cooking School Lima Certified Instructor Chieka, Atsuta

Related Product(s):

Japanese Style Soup Stock, Dashi (Japanese Kelp, Mushroom, Radish) 8 servings

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