Asian Soup Stock

A very medicinal and delicious soup stock! 

12 cups water
1 large onion, skins on cut in chunks
1 head of garlic, skins removed cloves left whole
2″ piece of ginger
3 stalks celery, chopped
2 carrots, chopped
3-4 cups shiitake mushrooms, stems removed
4″ piece of kombu
1 stalk lemongrass, chopped
1/2-1 tsp crushed red chili flakes
1-2 tsp sea salt
  1. Place all ingredients into an 8-quart stockpot.  Bring to a boil, cover and reduce heat to low.  Simmer for 2-3 hours.
  2. Strain the stock from the vegetables.  You can discard the vegetables.
  3. Stock may be frozen for later use or stored in a glass jar in the refrigerator for 5-7 days.
Recipe adapted from The Whole Life Nutrition Cookbook.

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