Description
This Asian vegetable stock is a flavorful and aromatic broth that serves as the perfect base for soups, stews, and noodle dishes. Rich in nutrients and crafted from a delightful blend of fresh vegetables, this homemade stock brings depth to your culinary creations while being easy to prepare.
Ingredients
Scale
- 1/2 of a napa cabbage (cut in half lengthwise)
- 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
- Preheat oven to 375°F (190°C). Cut 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 slices and halved garlic cloves; cook for 2 minutes until fragrant.
- Add onion quarters, carrot chunks, scallions, daikon radish, dried kelp, rinsed shiitake mushrooms, and water to the pot. Add roasted napa cabbage once ready.
- Bring to a boil then reduce heat to low. Cover and simmer gently for about 4 hours.
- Strain out solids using a fine mesh sieve or cheesecloth; season with salt to taste before serving or storing.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 45
- Sugar: 6g
- Sodium: 15mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg