This recipe can be made in advance and frozen. My family normally doubles the batch and freeze half in freezer-friendly containers. This vegetable stock recipe can be used as the basis for great soups such as hot and sour soup or congee.
5 cups of water
2 carrots, clean and roughly chopped
2 stalks of celery, roughly chopped
1 onion, peeled and quartered
1 cup napa cabbage, roughly chopped
1/2 inch ginger root, peeled and sliced
1 bunch of cilantro, washed (include the roots)
In a large stockpot, bring all the ingredients to a boil. Boil for 4 minutes and reduce to medium-low and simmer for 40 minutes. Skim the broth from time to time.