Description
This Asian Vegetable Stock is a flavorful and aromatic base that brings depth to your favorite soups, stews, and noodle dishes. Crafted from a medley of fresh vegetables and herbs, this stock is not only easy to make but also packed with nutrients. Whether you’re sipping it warm or using it as a cooking liquid, you’ll appreciate the umami-rich essence that enhances any meal. Perfect for meal prep, this versatile stock can be made in large batches and frozen for quick access on busy days.
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 (190°C). Cut the napa cabbage in half and roast on a baking sheet drizzled with vegetable oil for about 25 minutes until tender.
- In a large stockpot, heat 1 tablespoon of vegetable oil over medium heat. Add ginger and garlic; sauté until fragrant (about 2 minutes).
- Add onion, carrots, scallions, daikon radish, kombu, shiitake mushrooms, and water to the pot. Stir in the roasted napa cabbage.
- Bring to a boil over high heat, then reduce to low and cover. Simmer gently for approximately 4 hours.
- Strain the stock through a fine mesh strainer to remove solids and season with salt to taste.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 35
- Sugar: 3g
- Sodium: 55mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg