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Vegetarian Stock
- Makes
4 cups
- Difficulty
Complex
By Joanna Hu and Rosheen Kaul
Published 2022
This recipe is for a flavourful stock that will need to be seasoned further if you wish to serve it as a soup. Don’t be tempted to add soy sauce, because the flavour from the shiitake mushrooms and the umami from the kombu are beautiful and need only some gentle enhancement with salt. I repeat: no soy! Start this stock the night before.
Ingredients
50 g 1¾ oz 8 cups 2
Method
Soak the shiitake mushrooms overnight in enough cold water to cover, ensuring you weigh them down with something, such as a small bowl. If you’re in a rush, just soak them in warm water for 20-30 minutes or until they’re nice and soft. Reserve both the shiitake-infused water and the shiitake mushrooms.
If using whole kombu pieces, soak them overnight in a large saucepan or stockpot with
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