We pressure cook snap peas, kombu, water, and 0.5% salt for three minutes. The result is a full-bodied broth, I guess it could technically be a stock, which makes an incredible backbone to a pea soup and shows promise in a bright spring repertoire. Interestingly, my first thought was that it was pea dashi and that a spoonful of white miso would turn it into something rich and satisfying all by itself.
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