Stock

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

Make this stock recipe ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.

Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.

A rich and versatile broth you can use in soups, brothy pastas, or beans in need of a boost.