Dashi vegetable stock
1 Servings
Ingredients
| Quantity | 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 |
Directions
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