This is one of a Japanese basic stock using Konbu. Konbu is a typical Japanese seaweed/kelp.
So this stock is also good for vegetarians.
Please note, Konbu is different from Wakame.
Konbu seaweed is for stock, and Wakame seaweed is the topping for Miso soup.
Place 1 Konbu and 4 cup water in a pan.
Bring to a boil, but remove Konbu just before reaches boil.
Remove Pan from heat. Use stock.
You can use this stock not only vegetarian foods but also for many kind of Japanese meals.
For example
Miso soup (for stock)
Udon
Soba
Okonomiyaki
Takoyaki
Nimono
Sukiyaki
Gyudon
Katsudon
Oyakodon
etc...
