Guest guest Posted December 14, 1999 Report Share Posted December 14, 1999 * Exported from MasterCook * Dashi Vegetable Stock Recipe By : Jean-Marc Fulisack (Ornish) Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 14 inch piec dried kombu seaweed 6 2/3 cups cold water 2 cups carrots -- coarsely chopped 4 cups onions -- coarsely chopped 4 cups celery -- coarsely chopped This stock has an exceptionally rich flavor due largely to the kombu seaweed which is classically used in Asian cooking this way. Kombu is a natural source of small amounts of the flavor enhancer monosodium glutamate. The stock can be made and refrigerated for up to 1 week. It can also be kept frozen for up to 6 months. MAKES 1 QUART Slice each 14-inch piece of kombu into 3 pieces. Using a damp cloth, wipe the excess salt from both sides of the kombu sheet. Place the kombu and 5 cups water in a large covered pan and bring to a boil. Cover, leaving a small opening, reduce the heat, and simmer over medium heat until the liquid is reduced by one-quarter, or to about 3 3/4 cups. Add 1 2/3 cups cold water, the carrots, onions, and celery to the kombu and broth. Allow the water to return to a boil. Reduce the heat and simmer, covered, over medium heat for at least 30 minutes. Strain and discard the kombu and vegetables. Serving size = 1 cup 24 calories 0.3 gram fat 0 milligrams cholesterol 45.7 milligrams sodium Converted by MC_Buster. KES_16 Oct 99 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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