*  Exported from  MasterCook  *

                             BASIC SOUP STOCK

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups                            Japanese
                Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
          ---           -----DEIDRE-ANNE
                        PENROD--FGGT98B----------------
   2 1/2   qt           Cold water
   1                    (3-inc) square kombu (dried
                        Kelp) washed in cold water
   1       c            Katsuobushi (dried
                        Bonito fish), flaked

  1. Bring water to a boil. Add Kombu. Return to boil
  and then remove Kombu with tongs. Stir in the
  Katsuobushi and turn off heat. Let the Katsuobushi
  settle to the bottom for 2 minutes. 2. Skim off
  surface scum with a large spoon. Place a double
  thickness of cheesecloth or a clean cloth napkin in a
  sieve over a large bowl. Pour the stock through and
  let it drain undisturbed. Source: Kitcho
  
  Calories: 191 Protein (grams): 14 Carbohydrate
  (grams): 3 Fat (grams): 13 Cholesterol (milligrams): 0
  Sodium (milligrams): 430 Saturated Fat (grams): 0
  Unsaturated Fat (grams): 0 Protein (%): 22 Vitamin A
  (%): 0 Vitamin C (%): 0 Thiamine (%): 1 Riboflavin
  (%): 7 Niacin (%): 34 Calcium (%): 6 Iron (%): 9
 


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