Name: Dashi Vegetable Stock
Ingredients: 2 14-in pieces dried kombu, each sliced into 3 pieces; 6 2/3 c Cold water; 2 c Carrots, coarsely chopped; 4 c Onions, coarsely chopped; 4 c Celery, coarsely chopped

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

2		14-in pieces dried kombu, each sliced into 3 pieces
6 2/3	c	Cold water
2	c	Carrots, coarsely chopped
4	c	Onions, coarsely chopped
4	c	Celery, coarsely chopped

INSTRUCTIONS

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 1/4, or to about
3-3/4 cups. Add 1-2/3 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@wolfenet.com>
Date: Fri, 20 Sep 1996 10:38:34 -0700

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