Vegan fish broth
Vegan fish broth can be prepared from dried kombu algae and mushrooms. If the sea flavor is too mild, you can add Wakame algae. For other sophisticated dishes like this one, check out Sebastian Copien's cookbook The Vegan Cooking School (only available in German). This vegan recipe provided courtesy of Sebastian Copien's German-published cookbook Die Vegane Kochschule.
- Preparation Time: 10 minutes
- Cooking Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
1 tbspdried kombu algae
6 cupmineral water (cold)
1 tbspdried shiitake mushrooms
½ tbspdried maitake mushrooms
1/4 tbspdried wakame seaweed (optional)
Soak the unwashed kombu algae in cold mineral water overnight. The following day, cut the shiitake and maitake into fine slices. Put them in a pot, add the algae, including the water that it’s soaked in, and heat everything very slowly. The mixture must not come to a boil. Depending on your stove, this takes about 50 minutes at a low temperature.
As soon as the mixture has reached a temperature of about 160 °F, remove the kombu algae. Gently bring the broth to the boil, simmer for 5 minutes, then let stand for 10 minutes. For an even stronger seafood flavour, wakame seaweed can be soaked in the vegan fish broth for 10 minutes. The seaweed should be removed from the broth before serving.
Die vegane Kochschule
Christian 2015, 256 pages, €29.99