¼ ounce kombu 3 cups water 1/8 teaspoon fine sea salt

Step 1 Place water and salt in a saucepan and warm over moderate heat. When the first bubbles begin to appear, remove from heat. Cover the pot and steep for 30 minutes (or up to overnight). Strain through a fine-mesh strainer. This makes slightly more stock than is required for the remainder of the recipe; refrigerate the stock in an airtight container up to three days.

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