Asian Vegetable Stock
This Asian vegetable stock is a delightful and aromatic broth that serves as the perfect foundation for countless dishes. Whether you’re making a warm soup, a nourishing noodle dish, or simply sipping it on its own, this stock elevates any meal with its rich flavors and health benefits. Packed with umami goodness from fresh vegetables and mushrooms, it’s easy to prepare and can be made in large batches for freezing. Enjoy the warmth and comfort this homemade vegetable stock brings to your kitchen.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: Approximately 12 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Ingredients
Scale
- 1/2 napa cabbage, cut in half lengthwise
- 1 onion, peeled and quartered
- 1 pound carrots, peeled and cut into large chunks
- 8 scallions, ends removed
- 8 ounces daikon radish, peeled and cut into chunks
- 7 slices ginger
- 2 cloves garlic, peeled and cut in half
- 1 piece dried kelp (kombu), rinsed
- 16 dried shiitake mushrooms, rinsed
- 16 cups water
Instructions
- Preheat your oven to 375°F. Cut the napa cabbage into quarters, place it on a sheet pan, drizzle with vegetable oil, and roast for 25 minutes until slightly caramelized.
- In a large stockpot, heat 1 tablespoon of vegetable oil over medium heat. Add ginger and garlic; cook for about 2 minutes until fragrant.
- Add onion, carrots, scallions, daikon radish, dried kelp, shiitake mushrooms, water, and roasted napa cabbage.
- Bring to a boil over high heat. Once boiling, reduce heat to low and cover. Simmer gently for about 4 hours.
- Strain the stock through a fine mesh sieve or cheesecloth into another pot or container. Season with salt to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 30
- Sugar: 5g
- Sodium: 60mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://recipesbypenelope.com/asian-vegetable-stock/