Vegetarian Dashi Stock

1. Lightly brush kombu clean without removing the white dust coating. 2. Place kombu in a large saucepan with 6 cups cold water. 3. Slowly bring to a simmer over low heat and cook for 5 minutes. 4. Remove and discard kombu. 5. Add 1 cup cold water and bean sprouts to the broth. 6. Return to simmer for 5 minutes. 7. Increase heat to high. Once stock boils, remove from heat. 8. Strain through a cheesecloth-lined sieve, discarding sprouts. 9. Store in refrigerator up to 3 days or freeze up to 6 months.