How to make a vegetable stock

We love to use homemade vegetable stocks as much as we can. It is a great alternative to store-bought stock, especially if you are watching your sodium intake. To make a vegetable stock, save all vegetables and herb trimmings in the fridge in an airtight container, except for potatoes or any vegetables which are high in starch (starch will affect the clarity of the stock). Once you have about two or three cups worth, fill a large pot with water and add your trimmings, peppercorns, and a couple of bay leaves. Simmer with the lid off for 45 minutes to an hour. Once it is finished, strain off and set stock aside to cool. If you don’t use it right away, store in an airtight container in the fridge for three or four days or freeze. We like to use fresh ginger, star anise, mushroom stalks, kelp and oranges for making Asian broths or dashi. We use fresh herbs and stems that are native to the regions.