Don’t discard kitchen scraps! Today’s waste will be next day’s soup stock !
I save vegetable scraps for soup stock every day. We Japanese drink miso soup everyday. I use this veggie stock to make miso soup. You can also make any soups with this veggie stock from kitchen scraps !
We Japanese use a cold-brew method, in which water is used from the beginning instead of hot water.
I put kitchen scraps in a large jar and fill it with water (around 1000ml ) and stick it in the refrigerator for a night. It will be delicious soup stock next morning. I don’t filter anything out unless I am pouring it for use. If you have dried Shiitake mushrooms ( 1 is enough )and Kelp ( around 10cm ) , put them into the jar, too, it will be tastier.
Many vegetables scraps can add, for example roots, stalks, leaves, ends, and peelings from vegetables.
Before use, filter the scraps out.
I heat the stock in a pan until hot, then simmer vegetables. In the end,I stir in miso.
I can keep this veggie scraps stock for 5 days in the refrigerator.
(Proof reading by Artemisia Hood)