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Asian Vegetable Stock

Asian Vegetable Stock
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Asian Vegetable Stock is a robust and aromatic broth that serves as an excellent foundation for soups, stews, and noodle dishes. Crafted from a delightful blend of fresh vegetables and fragrant spices, this stock not only enhances your meals but also provides numerous health benefits. Packed with vitamins and minerals, it’s perfect for sipping on its own or using as a cooking liquid to elevate your favorite recipes. The versatility of this stock makes it an essential staple in any kitchen, especially when you want to create comforting dishes without the hassle.

Ingredients

Scale
  • 1/2 napa cabbage
  • 2 tablespoons vegetable oil (divided)
  • 7 slices ginger (20g, or 0.7 oz.)
  • 2 cloves garlic (peeled and cut in half)
  • 2 cubes white fermented bean curd (0.8 ounces, 23g, optional)
  • 1 onion (peeled and quartered)
  • 1 pound carrots (450g, peeled and cut into large chunks)
  • 8 scallions (ends removed)
  • 8 ounces daikon radish (225g, peeled and cut into chunks)
  • 1 5×5 inch piece dried kelp (kombu) (13x13cm, rinsed)
  • 16 dried shiitake mushrooms (rinsed)
  • 16 cups water (1 gallon, or about 4L)
  • Salt (to taste)

Instructions

  1. Preheat your oven to 375°F. Cut napa cabbage in half lengthwise, drizzle with vegetable oil, and roast for about 25 minutes until tender.
  2. In a large stockpot, heat one tablespoon of oil over medium heat. Add ginger and garlic; cook for about 2 minutes until fragrant.
  3. Add onion, carrots, scallions, daikon radish, dried kelp (kombu), shiitake mushrooms, and water into the pot. Once the napa cabbage is roasted, add it to the mixture.
  4. Bring to a boil, reduce heat to low, cover, and simmer for about 4 hours.
  5. Strain the stock through a fine mesh sieve or cheesecloth and season with salt to taste.

Nutrition

Find it online: https://perfectrecipeworld.com/asian-vegetable-stock/