Yield: 7-8 cups of stock
This soup stock is great for cold winter days. Make up a batch and use as the basis for your morning miso soup and/or for lunch and dinner stews and noodle dishes. On especially cold mornings add 1 heaping tablespoon of kuzu to thicken the soup. This will keep you warmer for a longer time.
2 large carrots 3 celery stalks 1/2 pound winter squash 1 onion 1 1/2 inch fresh ginger 2 leeks (white part) 10 c. water 2 cloves garlic 1-6 inch piece kombu seaweed 2-4 dried shiitake mushrooms
Cube and simmer all ingredients for 1 to 2 hours over low heat, strain the broth, and discard the solid portion. Additional options: 1 tbsp. sesame oil, 1 tbsp. soy sauce, 2 beets, 1 broccoli, 1 turnip, 1 c. parsley, or 1/2 cabbage.