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Caldo Depurativo de Alga Kombu | Recetas Macrobióticas


5 gr de Kombu seca, troceada

1,5 lt de agua

1 penca de apio pelada y troceada

5 gr de Daikon seco

55 gr de Tofu cortado a daditos

2 hojitas de laurel

2 Shiitakes secas troceadas pequeñas


Aceite de oliva


Colocar todos los ingredientes en olla con el agua, excepto el aceite y el Tamari. Hervir y bajar el fuego a medio–bajo. Cocinar durante unos 30 minutos con la olla tapada. 

Servir el caldo en caliente en raciones individuales. Condimentar, en la misma taza, con unas gotas de Tamari y de aceite de oliva.

Una receta del Chef terapéutico Alf Mota

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