Ingredients
- 1 ½ Cups Black Soy Beans, soaked overnight in spring water
- 2 inch piece of Kombu
- 1 Tbsp. Barley Malt
- Spring water as needed
- Soy Sauce
Preparation
Place Kombu in pressure cooker, add drained beans and add enough Spring Water to cover the beans. Bring to pressure, lower flame and cook for one hour. Release pressure, drain and reserve water (for soups and stews) return to heat and add Barley Malt and a little Soy Sauce, simmer (with cover off) for two minutes and serve