When preparing a day’s worth of meals, save all the ends, skins and discarded parts of the vegetables you are using. Make sure to clean off any dirt or rotted pieces. Not enough in a day? Then refrigerate the cuttings and continue to gather the odds and ends until you have enough to fill a medium to large saucepan or soup pot.
When ready, place all the pieces in the pot and cover the vegetables with water to about 2 inches above the top. At this point, you can add your favorite herbs, garlic, onion and sea salt to make a richer flavor. Cover the pot, heat to a low boil, and reduce to a simmer.
It is best to simmer the vegetables in the evening, right after dinner, so the stock can cook for a good 2-3 hours. Then, just before bedtime, turn off the heat, leave the pot covered and let it sit overnight. In the morning, strain the stock through a metal strainer, discarding the vegetables. You can do a final strain through cheesecloth placed inside the strainer.
Pour stock into containers and refrigerate what you will be using, and freeze extras for a future soup.
How to Make Japanese Dashi
In a large stockpot, soak one piece kombu sea vegetable and half a cup sliced (or 3 whole dried) shiitake mushrooms in 8 cups of water.
Bring to a simmer, cover, turn off heat and allow to sit for 15-30 minutes. Remove kombu and add vegetables. Use dashi to make soup or as a base for rice and noodles.
Delia Quigley is the Director of StillPoint Schoolhouse, where she teaches a holistic lifestyle based on her 30 years of study, experience and practice. She is the creator of the Body Rejuvenation Cleanse, Cooking the Basics, and Broken Bodies Yoga. Delia's credentials include author, artist, natural foods chef, yoga instructor, energy therapist and public speaker. Follow Delia's blogs: brcleanse.blogspot.com and. To view her website go to www.deliaquigley.com