Asian Soup Stock

Submitted by BeckyF

"This recipe came from a Moosewood recipe book. This flavored broth needs only some tender young bok choy or snow peas, sliced seasoned tofu, and a splash of soy sauce to become a delightful soothing, and light soup."

 

• Ready In: 1hr 20mins
• Ingredients: 11
• Yields: 8 cups

ingredients

• 10 cups water
• 2 2 large onions or 2 bunches scallions, chopped
• 4 -5 large carrots, peeled and sliced
• 4 stalks celery & leaves, chopped
• 10 cloves garlic, unpeeled and smashed
• 1⁄4 teaspoon whole black peppercorns or 1/4 teaspoon szechuan peppercorns
• 6 whole cloves
• 3 inches fresh gingerroot, sliced (about 1 1/2 ounces)
• 4 -5 dried shiitake mushrooms (optional)
• 2 large parsley sprigs
• 1⁄2 teaspoon salt

directions

1. Combine all the ingredients in a large soup pot, cover, and bring to a boil.
2. Lower the heat simmer for 45 minutes to 1 hour.
3. Strain the stock and use it right away, or refrigerate in a covered container for up to 4 days, or freeze it for up to 6 months.

Reviews

[Starrynews]

Simple and tasty. I served it right away with some chopped bok choy and udon noodles. Thanks for sharing!

 

[MsBuggles]

This broth was delicious. It had so many delicate flavors and lots of umami. I cooked it for 2 hours and then added some shrimp and chicken wontons and an extra pinch of salt. I highly recommend this broth.