Recipe - Dashi Vegetable Stock

2 14in pieces dried kombu,
each cut or sliced up into 3 pieces
6 2/3 cup Cold water
2 cup Carrots, coarsely chopped
4 cup Onions, coarsely chopped
4 cup Celery, coarsely chopped

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 cup water and kombu to
boil, then simmer over medium until liquid is reduced by 1/4, or to about
3Three fourths cups. Add 12/3 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