Josh Aronie’s Vegetable Stock

by

Ingredients

  • 3 small plum tomatoes quartered or 1 14.5 oz. can of whole tomatoes, include the juice
  • 3 carrots, rough chop
  • 2 thyme sprigs
  • 2 bay leaves
  • parsley stems, a bunch
  • 1 half-dollar sized chunks of unpeeled ginger, smashed
  • 1 large Spanish onion quartered, skin on
  • 4 stalks celery cut into fifths
  • 4 scallions
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoon soy sauce
  • 4 quarts of cold water

Bring to a low boil, reduce heat to simmer about 20 minutes, turn off heat, let rest for 20 minutes, strain vegetables.

Yields 4 quarts