Basic Vegetable Japanese Style Stock Recipe

Name: Basic Vegetable Japanese Style Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 kale leaves, 2 leeks, white and pale green parts only, 2 onions, cut in chunks, 6 garlic cloves, and more.

Yes, Basic Vegetable Japanese Style Stock falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basic Vegetable Japanese Style Stock

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