Pressure Cooker Rich Vegetable Stock
1 1/2 tablespoon barley miso
2 small carrots cut up (scrubbed, not peeled)
1 bunch scallions cut up
1/2 head garlic
1/2 to 1 full strip kombu (type of seaweed)
2-3 sun dried tomatoes
1 bay leaf
8 cups water
Combine all ingredients in a pressure cooker and cook for 20 minutes.
This stock works really well with the diner gravy recipe in the Chicago Diner cookbook.