Yachae Soup (Vegetable Stock)

In this simple stock three vegetables -- dried shiitake mushrooms, kelp (kombu) and daikon radish -- provide lots of flavor. It is a good soup on its own or can be used as a vegetarian base for any soups or hot pots. The combination of seaweed, daikon radish and shiitake mushrooms not only tastes good, but is thought to have medicinal value.

10 cups water
3  five inch pieces of kelp
10  dried shiitake mushrooms
2  medium onions, cut in half
1 pound daikon radish, cut into 3 pieces
 fine grain {sea salt} or kosher salt
 fresh ground {black pepper} to taste
Add the water to a large stock pot.

Add the kelp, shiitake mushrooms, onion and daikon.

Bring to a boil. Lower the heat and simmer for 1 hour.

Strain the stock over a bowl. Reserve the vegetables if you are using them for soup.

Cool the stock before placing in containers for storage. The stock will keep for 5 days in the refrigerator and about 3 months in the freezer.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 75 min

Servings: 8

Recipe By: Taekyung Chung and Debra Samuels

From:  The Korean Table
Used with permission of Tuttle Publishing

Chef Suggestions
Variation: Basic Vegetable Soup

To serve this stock as a soup with vegetables, cut the cooked daikon into bite-sized cubes and slice the softened shiitake mushrooms. Heat the stock and ladle into individual bowls. Add the vegetables and sprinkle some chopped green onion (scallion) over each bowl.