- 1 (5-inch) piece dried kombu
- 4 cups water
- ¼ cup fresh lemon juice
- 1-2 Tablespoons fresh ginger juice
- 3-4 drops Nama Shoyu® (optional)
- Soak the kombu in the water for at least 2 hours.
- Transfer to a saucepan and bring to a boil; simmer for 2-3 minutes.
- Remove from heat; remove kombu.
- Stir in the lemon and ginger juices and shoyu. Carefully pour out into serving mugs and enjoy!