Source: dLife

A light, fragrant vegetable stock that can be used in Asian soups and entrees.

Servings

8 cup cold water
6 cup chopped bok choy , shredded (or Chinese cabbage)
1.75 cup fresh cilantro , coarsely chopped
1 large onion , sliced
1 medium carrots , sliced
1 small red bell peppers , sliced
0.33 cup fresh ginger root , sliced
1 tbsp minced garlic
0.25 cup dried shiitake mushrooms (3 mushrooms)
4 tsp low sodium soy sauce
1 tsp whole star anise
2 tsp Chinese 5-spice powder
1.5 tsp black peppercorns (toasted Szechuan peppercorns preferred)
1 pinch salt and pepper

1 In a small stock pot or large Dutch oven combine all ingredients except salt and pepper. Heat to boiling.
2 Reduce heat and simmer, covered, 1 hour.
3 Strain, pressing lightly on vegetables to extract all juices, discard solids. Season to taste with salt and pepper.
4 Refrigerate or freeze.