Vegetable-Seaweed Stock

Ali Segersten (author) Sep 11, 2020
Beverages Asian Japanese Basic Meal Ingredient Broths and Stocks Freezable Recipe Meal Prep Recipe Sea Vegetables
Difficulty
Easy Recipe
Prep Time
10 minutes
Cook Time
3 hours

Stocks are actually very easy to prepare. You just toss everything into a big pot, cover, and let it simmer for hours on your stove. If you don’t have all of the ingredients don’t worry, stocks are very forgiving, just use the ingredients that you have on hand. The seaweeds add an abundance of minerals and trace minerals to the stock, which is very beneficial as most people are deplete in minerals. Freeze your stock in widemouthed quart jars for later use.

1 large onions coarsly chopped
1 leeks chopped and well washed
3 carrots chopped
4 celery stalks chopped
4 cloves garlic chopped
½ cups parsley
2 slices kombu
2 tablespoons arame (or hijiki)
1 tablespoons dulse flakes
1 sprigs fresh rosemary
1 sprigs fresh thyme
3 bay leaves
1 teaspoons whole black peppercorns
16 cups filtered water

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