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1
If using ramps cut stems into 1/2-inch segments and shred leaves.
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2
broth:
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3
Heat the sesame oil [do not use dark] in a pot then add all remaining ingredients.
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4
Cook, covered, over medium heat for 5 minutes.
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5
Add the water and cook uncovered for 1 to 1 1/2 hours or until the stock has developed good flavor.
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6
Strain the vegetables out, and season broth to taste with salt.
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7
The broth can be made up to a few days in advance or used for other recipes calling for vegetable broth or in place of chicken, beef or fish broth in other recipes.
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8
The vegetables:
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9
Bring water and salt to a boil in a large pot. Add the diced carrots and cook for 2 minutes, or until tender. Remove with a slotted spoon and place in an ice-water bath to stop the cooking process. As soon as the carrots are cool, take them out of the water and set them aside.
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10
Repeat this process with the sugar snap peas, baby turnips, ramps and fava beans.
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11
Once the fava beans are cooled, peel off their skins. Do NOT precook the sorrel.
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12
Assemble:
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13
Stir the vegetables, quinoa and sorrel into the hot broth and heat for 1 minute.
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14
Taste and adjust seasonings.
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15
Ladle into bowls, garnish with the sesame seeds and serve. Serves 4-6.
