Asian Vegetable Stock
Asian Vegetable Stock is a delightful and rich broth that serves as the perfect base for soups, stews, and noodle dishes. This homemade stock is not only packed with flavor from a variety of fresh vegetables and aromatics but also offers a nourishing, umami-rich experience.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: About 8 servings (8 cups) 1x
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Ingredients
Scale
- 1/2 of a napa cabbage
- 2 tablespoons vegetable oil
- 7 slices ginger
- 2 cloves garlic
- 2 cubes white fermented bean curd (optional)
- 1 onion
- 1 pound carrots
- 8 scallions
- 8 ounces daikon radish
- 1 5×5 inch piece dried kelp (kombu)
- 16 dried shiitake mushrooms
- 16 cups water
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Cut the napa cabbage in half lengthwise, drizzle with vegetable oil, and roast for 25 minutes until caramelized.
- In a large stockpot, heat 1 tablespoon of vegetable oil over medium heat. Add ginger and garlic; sauté for about 2 minutes until fragrant.
- Add onion, carrots, scallions, daikon radish, kelp, dried shiitake mushrooms, and water to the pot. Incorporate the roasted napa cabbage once ready.
- Bring to a boil, then reduce heat to low and cover. Let it simmer gently for about 4 hours.
- Strain the stock through a fine mesh sieve or cheesecloth into another container. Season with salt to taste before serving or storing.
Nutrition
- Serving Size: 1 cup
- Calories: 40
- Sugar: 5g
- Sodium: 90mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://juliaflavors.com/asian-vegetable-stock/