Makes about 12 cups (3 L).
Consider this broth an umami bomb and unlike anything you’ll find in the soup aisle of the supermarket. It’s a wonderful base for any Asian-inspired soup, but can also star in risottos. Or use it when braising fish such as salmon or halibut and sautéing up a bunch of sliced mushrooms.
Place ingredients in large pot and cover with 14 cups (3.5 L) cold water. Bring to a boil, reduce heat, and simmer gently, uncovered, for 1 to 1 1/2 hours, until broth has a deep, savoury flavour. Remove from heat and let cool down to room temperature. Strain into large bowl. Transfer to container and keep chilled.
This recipe is part of the Stock Options collection.
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