1 cup of dried cut up seaweed
4 cups of water
4 clove crushed garlic
1 tbsp miso
1/4 cup of homemade chinese sauce
Add 4 cups of water, seaweed in a pot of boiling water. Reduce heat to a simmer for 15 minutes. Pour just the liquid into a glass bowl and add the crushed garlic, miso, and chinese sauce. Mix, then add back to the pot and simmer for 1/2 hr more. The stock will be reduced. I use this stock for my potato corn chowder, vegan tofu and vegan stews.
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