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Vegetable scrap stock with ginger, garlic, and shitakes

Ingredients

  • 2 liters vegetable scraps such as: carrot tops and peels, crushed garlic cloves, onion trimmings, celery peels, lettuce hearts; almost anything except starchy or cabbage-related vegetables
  • 1 bay leaf
  • 8 dried shitake mushrooms
  • 3-4 pieces of dulse
  • A drizzle toasted sesame oil
  • 2 thumb-sized pieces of ginger, peeled
  • 10 cups water

Instructions

  1. Place all ingredients into the Instant Pot. 

  2. Seal on the lid. Set on manual for 30 minutes. Because the vegetable scraps are probably still frozen and there is quite a bit of water in the pot, it will take a while to come to pressure. 

  3. Let the pressure naturally release after the 30 minutes.

  4. You can definitely make this on the stovetop if you don't have a pressure cooker. Bring to a boil, then simmer on low for an hour (or longer, for a stronger tasting stock). Then follow instructions as below.

  5. Once the pot is cool enough to handle, carefully strain the stock through a fine mesh strainer. Strain again through cheesecloth.

  6. Transfer to sealable containers and refrigerate if you're not using right away. Use within a few days or freeze.