This is a mega simple, incredibly nutritious stock that can be used as a base for soups, stews, chowder, or enjoyed on its own as a broth. You can use a variety of different seaweeds all bringing their own characters to the table. Bear in mind that carrageen will have a thickening effect and adds little flavour. You can freeze it for quick and easy meals in the winter. This is traditionally eaten in Taiwan for its massive nutrient content as well as its detoxifying effect on the liver and heart disease prevention.
8 cups of water
1 cup dried Kombu
Bring the water to the boil with the seaweed. Cover and simmer for 30 minutes. Then strain.