Instructions: From Dean Ornishs "Eat More
Weigh Less", although they are attributed to other sources as youll see.

This stock has an exceptionally rich flavor due largely to the kombu seaweed, which is classically used in Asian cooking this way. Kombu is a natural source of small amounts of the flavor enhancer monosodium glutamate.

The stock can be made and refrigerated for up to 1 week.

It can also be kept frozen for up to 6 months.

Makes 4 cups

Slice each piece of kombu into 3 pieces. Using a damp cloth, wipe the excess salt from both sides of the kombu sheet. Place the kombu and 5 cups water in a large covered pan and bring to a boil. Cover, leaving a small opening, reduce the heat, and simmer over medium heat until the liquid is reduced by one-quarter, or to about 3 3/4 cups.

Add 1 2/3 cups cold water [and I thought I was anal-retentive about measurements!], the carrots, onions, and celery to the kombu and broth. Allow the water to return to a boil.

Reduce the heat and simmer, covered, over medium heat for at least 30 minutes. Strain and discard the kombu and vegetables.

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