This recipe is used as a base for many vegetarian and vegan recipes.
This recipe is sugar-free flour-free. It contains no sugar no flour and low carbohydrates.
10 Shitake mushrooms (or substitute flavorful mushroom of your choice)
1 small leek, sliced
4 large carrots, sliced
2 cups mung bean sprouts
1 cup chopped cilantro stems and leaves
4 ginger slices
6 garlic cloves, mashed
2 large pieces of kombu (seaweed)
2 tablespoons soy sauce
2 tablespoons unsweetened and unflavored rice vinegar
Place all of the ingredients in a stock pot and cover with cold water. Bring to a boil, reduce heat, and simmer for 40 minutes. Strain and return to the stove. Reduce to half its original volume. Freeze in ? cup or 1 cup plastic containers.
Adapted from: Vegetarian Cooking for Everyone, by Deborah Madison.