1/2 cup soy sauce
8 slices fresh ginger
2 1-inch pieces kombu (a sea vegetable available at health food stores)
1/4 tsp. sea salt
2 cloves garlic, sliced
6 cups water
1 pkg. tempeh, sliced on a diagonal
• Over medium heat, whisk together the soy sauce, ginger, kombu, sea salt, garlic, and water in a large pot. Add the tempeh and bring to a simmer. Reduce the heat to medium-low.
• Simmer or braise for 1 to 2 hours.
• Remove the tempeh from the liquid and prepare according to the recipe.
Makes 4 servings