shiitake + veggie scraps stock

Before you throw away your vegetable scraps, ask yourself if they can be repurposed for a stock!

You can combine things like mushroom stems, kale stems, carrot tops, onion butts, and celery bits, all together in a pot to make a delicious vegetable stock. You don’t even have to add any spices because the natural properties of vegetables carry out a light yet savory profile.

Here, we have a stock made from shiitake mushroom stems, celery, kale stems, and bits of ginger and galangal. The resulting broth is incredibly fragrant yet delicate enough to not overpower any dish you decide to add this into. Our advice is to use it in a steamed egg recipe to really enhance the delicate nature of the silky egg texture.

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Ingredients

• 7 shiitake mushrooms stems

• 5 kales stems, halved

• 3 stalks celery, chopped

• water

Directions

1. Combine mushroom stems, kale stems, and celery in a medium saucepan. Pour in just enough water to cover ingredients, cover saucepan, and simmer over medium heat for 30 minutes.

2. Remove from heat, strain, and store in an airtight container in the refrigerator or freezer.