Basic Vegetable Soup Stock

Making soup stock is a quick and easy way to add flavor to any soup and is a helpful ingredient to have on hand for adding flavor to rice, steamed vegetables or stir fries. Root vegetables hold up well and release their flavor readily into the stock. Stocks lend themselves to creative self expression and can hold up to many different flavor variations.

For an asian inspired stock use a square of dried kombu seaweed, dried shiitake mushrooms, a splash of tamari or nama shoyu soy sauce and mung bean sprouts.

- for a rich red stock, use beets and their tops, tomatoes, and dried lentils