Asian Vegetable Broth
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1 medium onion, chopped
- 6 tablespoons fresh chives, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 5 garlic cloves, peeled and halved
- 1 sweet red pepper, chopped
- 4 tablespoons fresh ginger, peeled and chopped
- 5 baby bok choy, also called shangai tips, halved
- 2 stalks lemongrass, outer leaves removed, chopped
- 1 teaspoon fresh coarse ground black pepper
- 1 tablespoon kosher salt
directions
- Thoroughly wash and prepare vegetables and place into large stockpot.
- Add pepper and salt and cover with cold water.
- Cover pot and bring to boil. Reduce heat to medium low and simmer uncovered for 20-30 minutes.
- Allow broth to cool before straining and removing cooked vegetables.
- Use broth as desired in other Asian inspired recipes.
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RECIPE SUBMITTED BY
I am a private music teacher, a wife and a mom.
About my recipes- the good, the bad, the ugly... The recipes I post are either ones that I have created, tested or received from family members. I do not post random recipes.
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