Description
Asian Vegetable Stock is a vibrant and flavorful foundation that not only enhances your soups and noodle dishes but can also be enjoyed on its own. This rich, umami-infused stock combines fresh vegetables, aromatic herbs, and spices to create a deliciously versatile base for countless culinary creations. Ideal for weeknight dinners or special gatherings, this stock will elevate your meals with its depth of flavor and nutritional benefits. Plus, it’s easy to prepare in bulk and store for future use.
Ingredients
Scale
- 1/2 napa cabbage
- 1 onion
- 1 pound carrots
- 8 scallions
- 8 ounces daikon radish
- 7 slices ginger
- 2 cloves garlic
- 2 tablespoons vegetable oil
- 1 piece dried kelp (kombu)
- 16 dried shiitake mushrooms
- 16 cups water
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C). Cut the napa cabbage into halves and roast on a sheet pan drizzled with oil for about 25 minutes until caramelized.
- In a large stockpot, heat vegetable oil over medium heat. Add ginger and garlic; cook for 2 minutes until fragrant.
- Add onion, carrots, scallions, daikon radish, kombu kelp, dried mushrooms, and water to the pot. Once the cabbage is finished roasting, add it as well.
- Bring to a boil then reduce heat to low. Cover and simmer for 4 hours. Strain the stock through a fine sieve or cheesecloth and season with salt before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup/Stock
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 5g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg