

By Elisa Booker
September 11, 2017
Great vegan version of the classic Asian ingredient to substitute in any recipe
1Add 2 cups of water to the seaweed in a pan and bring to the boil
2Simmer with lid on for 30 mins (liquid should more than half...if liquid reduces too much add a little more as necessary)
3Strain the seaweed retaining the liquid
4Rinse pan and add the soy sauce along with peppercorns, shiitakes and garlic - bring to the boil
5Add seaweed liquid and simmer for 30 mins
6Add wakame powder and simmer for 10 more minutes
7Should have reduced by at least half again
8Store in airtight container in fridge