Asian Vegetable Stock
Asian Vegetable Stock is a delightful and versatile base that brings rich flavors to your culinary creations. This homemade stock combines an array of vibrant vegetables and aromatic spices, making it ideal for soups, stews, or as a flavorful cooking liquid for grains. With its umami-packed profile, this plant-based stock can elevate your dishes without the use of meat products. Whether you’re enjoying it solo as a comforting broth or utilizing it in your favorite recipes, this Asian Vegetable Stock is sure to impress with its nutritious benefits and easy preparation.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Approximately eight servings (8 cups) 1x
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Ingredients
Scale
- 1/2 napa cabbage
- 2 tablespoons vegetable oil
- 7 slices ginger
- 2 cloves garlic
- 1 onion
- 1 pound carrots
- 8 scallions
- 8 ounces daikon radish
- 1 piece dried kelp (kombu)
- 16 dried shiitake mushrooms
- 16 cups water
- Salt to taste
Instructions
- Preheat your oven to 375°F. Cut the napa cabbage in half and roast it on a sheet pan with a drizzle of vegetable oil for about 25 minutes until tender.
- Heat 1 tablespoon of vegetable oil in a large stockpot over medium heat. Sauté ginger and garlic for about 2 minutes.
- Add the onion, carrots, scallions, daikon radish, dried kelp, shiitake mushrooms, and water to the pot along with the roasted napa cabbage.
- Bring everything to a boil over high heat, then reduce to low and cover. Simmer gently for about 4 hours.
- Strain through a fine mesh sieve into another pot or container; season with salt to taste.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 45
- Sugar: 3g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://yayarecipes.com/asian-vegetable-stock/