Did you know that about 39% of food waste comes straight from home kitchens? A great way to use up old scraps and leftover veggies is by making a stock! This vegan vegetable stock is a light and flavorful broth that can serve as a base to simple umami dishes like miso soup, or can be turned into a rich, deep braising sauce for vegetables like Bok Choy.

00:00 - Intro
01:19 - Ingredients
03:15 - Roasting Your Vegetables
05:13 - Steeping the Konbu and Preparing Your Spices
09:55 - Adding The Roasted Vegetables and Aromatics to Your Stock
11:50 - Quick Vegan Miso Soup!
14:06 - Braised Bok Choy
19:05 - Outro

Ingredients:
Onions
Shallots
Corn
Ginger
Garlic Chive Blossoms
Konbu (Optional)
Dried Shitake/Porcini Mushrooms
Toasted Barley
Pearl Barley
Bay Leaf
Star Anise
Smoked Black Cardamom
Licorice Root
Jujubees
Fennel
Cumin
White Pepper
Mushroom Seasoning

Dishes You Can Cook Using The Veggie Stock:

Miso Soup:
Miso Paste
Tofu
Wakame (Optional)

Braised Bok Choy:
Bok Choy
Corn Starch
Oyster Sauce
Light Soy Sauce
White Pepper

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