I generally don't make base stocks to be salty and bold enough to eat on their own, but you could totally beef it up with some extras (salt, soy sauce, etc…). You could also try kicking it up a notch by adding some kombu for a Japanese style base or lemongrass,chili and lime leaves for Southeast Asian style.

A really good broth on its own is kombu + dried shiitakes + mirin + soy sauce. Realllly easy!

I make my own stock, but strictly reserve it for soups. My stock is unpredictable because it is made up of whatever leftovers I have at the end of the week.

Great site! I'm totally going to make some of these recipes!!

Donkey love,

L

I generally don't make base stocks to be salty and bold enough to eat on their own, but you could totally beef it up with some extras (salt, soy sauce, etc…). You could also try kicking it up a notch by adding some kombu for a Japanese style base or lemongrass,chili and lime leaves for Southeast Asian style.

A really good broth on its own is kombu + dried shiitakes + mirin + soy sauce. Realllly easy!

I make my own stock, but strictly reserve it for soups. My stock is unpredictable because it is made up of whatever leftovers I have at the end of the week.

Great site! I'm totally going to make some of these recipes!!

Donkey love,

L