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Vegetable Stock

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Vegetable StockRomulo Yanes

Don't bother peeling the onions; their skins add a nice, rich brown color to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.

And Two Ways To Use It

Udon Soup
Simmer stock with finely chopped fresh ginger and a splash of reduced-sodium soy sauce until flavors meld, about 15 minutes. Add frozen corn and peas and drained cooked udon noodles. Cook soup until vegetables and udon are heated through.

Weeknight Poached Fish
Simmer stock with fillets of flaky white fish, like halibut, and with quick-cooking vegetables, such as diced mushrooms or shredded cabbage, until fish is just cooked through. caraway seeds among plates.

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