Name: Vegetable Mineral Broth
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 8 servings
Ingredients: 2 strip dried kombu seaweed (5-inch); 6 null dried shiitake mushrooms; 6 null carrots (cut into chunks); 2 null yellow onions (medium, cut into chunks); 1 null leek (both white and green parts, cut into chunks); 1 bunch celery (small, including the heart, cut into chunks); 5 clove garlic cloves (unpeeled, halved); 1 small winter squash (with skin, seeded and cut into chunks); 5 inch fresh ginger (5-inch piece, sliced); 4 cup chopped greens (such as kale or chard); 0.5 bunch fresh parsley; 40 g dried daikon radish ((optional)); 24 cup water

Instructions

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1

In a large stock or soup pot, combine all ingredients: dried kombu seaweed (2 strip), shiitake mushrooms (6 dried), carrots (6), onions (2 yellow), leek (1), celery (1 bunch), garlic cloves (5 clove), winter squash (1 small), fresh ginger (5 inch), chopped greens (4 cup), fresh parsley (0.5 bunch), and dried daikon radish (40 g).
2

Fill the pot to 2 inches below the rim with water (24 cup), cover, and bring to a boil.
3

Remove the lid, decrease the heat to a medium-low simmer for a minimum of minutes (120).
4

As the stock simmers, some of the [water] will evaporate; add more if the vegetables are exposed.
5

Simmer until the full richness of the vegetables is achieved.
6

Strain the stock and pour into glass storage jars. Refrigerate for storage.