Seaweed Broth

Preparation info

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By Ben Shewry

Published 2012

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  • 500 ml (17 fl oz/2 cups) light pork stock
  • 4 g ( oz) dried kombu
  • 1 g (1/32 oz) bonito
  • 15 ml (½ fl oz) dry sherry
  • 70 ml ( fl oz) Healthy Boy brand thin soy sauce
  • table salt, to taste


Heat the pork stock to 80°C (176°F). Add the kombu and infuse for 10 minutes. Remove from the heat and add the bonito. Infuse for 5 minutes, then pass through a sieve lined with muslin (cheesecloth). Season with the sherry, soy sauce and salt.