Asian Vegetable Stock

🥘 Ingredients

• napa cabbage ½
• vegetable oil 2 tablespoons
• vegetable oil 1 tablespoon
• ginger 7 slices
• garlic 2 cloves
• ?fermented bean curd 2 cubes
• onion 1
• carrots 1 pound
• scallions 8
• daikon radish 8 ounces
• kombu 1
• shiitake mushrooms 16
• water 16 cups
• salt to taste

1. 1

   Preheat oven to 375 degrees F. Take your napa cabbage and cut it in half again lengthwise. Place the cabbage on a sheet pan and drizzle lightly with vegetable oil . Roast for 25 minutes .
2. 2

   Meanwhile, in a large stockpot , heat vegetable oil over medium heat. Add ginger and garlic and cook for 2 minutes , until fragrant but not browned. Add ?fermented bean curd and cook for another minute. Then add onion , carrots , scallions , daikon radish , kombu , and shiitake mushrooms , along with water . When the napa cabbage is done roasting, add it to the pot as well.
3. 3

   Bring to a boil, turn the heat down to low, and simmer with the lid on for 240 minutes .
4. 4

   Strain the stock, and season with salt .