Name: Japanese Kelp Stock
Prep time: 5 min
Cook time: 1440 min
Yield: 4 servings
Ingredients: kelp (dried); water

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Japanese Kelp Stock

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24.1 hours

4 servings

Adjust servings

Makes 4 quarts

dairy-free

gluten-free

kid friendly

has meat

has pasta

has seafood

mediterranean

vegan

vegetarian

pescetarian

paleo

This recipe has no customizations.

Bon Appétit

This recipe fits right into a balanced diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 0.0% of RDA
• Calories: 0.2% of RDA
• Carbs: 0.3% of RDA
• Fat (total lipid): 0.1% of RDA
• Fiber: 0.4% of RDA
• Fructose: 0.0% of RDA
• Protein: 0.2% of RDA
• Sodium: 1.7% of RDA
• Sugar: 0.2% of RDA

• Vitamin A (IU): 0.5% of RDA
• Vitamin B6: 0.0% of RDA
• Vitamin C: 0.4% of RDA
• Iron: 0.0% of RDA
• Magnesium: 3.4% of RDA
• Manganese: 0.4% of RDA
• Niacin: 0.3% of RDA
• Potassium: 0.3% of RDA
• Zinc: 0.8% of RDA

If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.

INGREDIENTS

Amount

Measure

Ingredient

ounces, weight

kelp (dried)

Wiped clean.

quarts

water

Use filtered or spring water.

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PREPARATION

Put the kelp in a large glass bowl and add the water.

Let steep for 12 to 24 hours at room temperature.

Strain the stock and discard the solids.

NOTES, TIPS, TRICKS, HINTS, ETC:

The longer the kelp steeps in the water, the more concentrated the stock will be.

NUTRITION

This recipe has the following nutrient totals:

Calories 4.00

Protein 0.17 g

Carbohydrates 0.96 g

Iron 0.000 mg

Fiber 0.10 g

Calcium 0.000 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.