Basic Vegetable Japanese Style Stock

Great as a base for miso or other areas where you don't want to use Dashi.

• Ready In: 10 mins
• Serves: 8

Ingredients

• 6  kale leaves
• 2  leeks, white and pale green parts only
• 2  onions, cut in chunks
• 6  garlic cloves
• 2  carrots, cut in chunks
• 2  stalks celery, sliced
• 1  turnip, cut in chunks
• 1  cup  winter squash, cut in chunks and skin removed
•  bouquet garni
• 4  inchs  kombu seaweed
• 8 -10  cups water

Directions

1. Slice the leeks into thin rounds. The bouquest garni consists of 2 bay leaves, 3 sprigs parsley, 1 sprig thyme.
2. EZ method: Pressure cooker. Put everyting in the pressure cooker. Bring to high. Reduce and cook over low for 10 minutes. Cool and strain.
3. Non pressure cooker: Bring to everything to a boil, lower heat and simmer uncovered for 30 minutes. Again cool and strain.
4. Storage:.
5. Will store for 5 days in airtight container in refrigerator. Also freezes well.