Dashi vegetable stock

Yield: 1 Servings

Measure Ingredient
2 14-in pieces dried kombu, each sliced into 3 pieces
6⅔ cup Cold water
2 cups Carrots, coarsely chopped
4 cups Onions, coarsely chopped
4 cups Celery, coarsely chopped

From Ornish's "Eat More Weigh Less": "Kombu is a natural source of small amounts of the flavor enhancer monosodium glutamate." Wipe excess salt from both sides of the kombu. Bring 5 c water and kombu to boil, then simmer over medium until liquid is reduced by ¼, or to about 3-¾ cups. Add 1-⅔ cups cold water and vegetables. Return to boil, reduce heat and simmer, covered, over medium heat for a least 30 minutes.

Strain and discard kombu and vegs. Can be refrigerated up to a week or frozen up to 6 months.

Posted to fatfree digest V96 #261 From: Tim Bailey <tbailey@...>

Date: Fri, 20 Sep 1996 10:38:34 -0700

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