Vegetable Broth

🥘 Ingredients

• sesame oil 2 tbsp
• carrots 2
• celery 1 stalk
• garlic 3 cloves
• white onions 2
• green onions 4
• russet potato 1
• daikon radish ½ cup
• dried shiitake mushrooms 2
• dried porcini mushrooms 2
• cabbage 7-8 leaves
• dashima 1 sheet
• water
• black peppercorns 1 tbsp

1. 1

   In a large soup pot , heat the sesame oil over medium heat. Add the carrots , celery , garlic , white onions , green onions , russet potato , daikon radish , dried shiitake mushrooms , dried porcini mushrooms , cabbage , and dashima to the pot and cook for 2 minutes .
2. 2

   Add 12 cups of water and the black peppercorns and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 30 minutes .
3. 3

   Remove the dashima and let the broth simmer until reduced by half, about 3 hours .
4. 4

   Discard the vegetables and pour the stock through a fine-mesh sieve or cheesecloth to strain out any bits and pieces.