From Ornish's "Eat More Weigh Less":
Dashi Vegetable Stock
"Kombu is a natural source of small amounts of the flavor enhancer
monosodium glutamate."
2 14-in pieces dried kombu, each sliced into 3 pieces
6-2/3 c cold water
2 cups carrots, coarsely chopped
4 cups onions, coarsely chopped
4 c celery, coarsely chopped
Wipe excess salt from both sides of the kombu. Bring 5 c water and kombu
to boil, then simmer over medium until liquid is reduced by 1/4, or to
about 3-3/4 cups. Add 1-2/3 cups cold water and vegetables. Return to
boil, reduce heat and simmer, covered, over medium heat for a least 30
minutes. Strain and discard kombu and vegs. Can be refrigerated up to a
week or frozen up to 6 months.
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