Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Seaweed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 ½ cup shredded dried seaweed
- 4 cups water
- 3 very large cloves garlic , crushed but not peeled
- 1 ½ tbsp black peppercorns
- ½ cup dark Chinese soy sauce
- Extra boiling water as needed
Directions
Place the seaweed in a pot and add 4 cups of water.
Bring to a boil , then turn down the heat to keep it bubbling along.
Cook for 20 minutes.
Add the rest of the ingredients and enough water to make about 6 cups total in the pot.
Bring back to a boil, then boil fairly high for at least ½ hour.
At that point, begin to taste (just a little, though—it's strong).
When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready.
Strain through fine mesh or a coffee filter and allow to cool.