Make a Smoky, Savory Stock With Bacon and Seaweed

If you are a lover of miso soup, you have most likely heard of dashi, an umami-blasted cooking stock made of seaweed (specifically kombu) and fermented tuna. If you want to make your own super savory elixir, but don’t have any tuna lying around, you can make a smoky spin-off using bacon.

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