I thought I’d split off from the dinner thread and spawn a more general cooking, techniques, tips, and tipple thread.
For things such as miso soup, Dashi is a wonderful vegan stock that has a deep, rich flavor. This is kind of a “what is in your garden or fridge” recipe, and unconventional.
- Shiitake mushrooms
- Porcini mushrooms
- Walla Walla onion
- Whole radishes
To be canned and used as a base for poaching fish, miso soup, crab boils, and perhaps bouillabaisse. (I know, I am a heathen)