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Pressure Cooker Rich Vegetable Stock

What you need: 

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

What you do: 

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.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

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