Asian Vegetable Stock
User Reviews
5
Asian Vegetable Stock
Description
Asian Vegetable Stock combines roasted napa cabbage with aromatics such as ginger, garlic, and fermented bean curd for a distinctive broth. Carrots, onion, scallions, daikon, dried kelp, and shiitake mushrooms add layers of umami and complexity. This stock simmers slowly over several hours, allowing the flavors to meld into a light yet flavorful base popular in Asian cooking.
The roasting of the napa cabbage prior to simmering gives the broth a slightly sweet and roasted note, balancing the earthiness from the mushrooms and sweetness from the root vegetables. The combination of dried kelp and fermented bean curd contributes mineral and fermented flavors that deepen the broth without overwhelming it.
This stock can be used to enrich soups, noodle dishes, or braised vegetable preparations. It offers a depth of flavor without meat, making it suitable for vegetarian or vegan dishes when fermented bean curd is omitted or replaced.
According to the recipe notes, the stock can be stored frozen for up to six months if packed with room for expansion, and refrigerated for 3 to 4 days if used fresh. Proper storage ensures the stock is ready for quick use in future preparations.
Ingredients
- 1/2 Napa cabbage cut in half lengthwise
- 2 tablespoons vegetable oil (divided)
- 7 lices ginger (20g, or 0.7 oz.)
- 2 cloves garlic (peeled and cut in half)
- 2 cubes white fermented bean curd (0.8 ounces, 23g, optional)
- 1 onion (peeled and quartered)
- 1 pound carrot 450g, peeled and cut into large chunks
- 8 scallions (ends removed)
- 8 ounces daikon radish (225g, peeled and cut into chunks)
- 1 x5 inch piece dried kelp 13x13cm, rinsed, kombu
- 16 dried shiitake mushrooms (rinsed)
- 16 cups water (1 gallon, or about 4L)
- salt (to taste)
Instructions
- Preheat oven to 375 degrees F. Take your napa cabbage half, and cut it in half again lengthwise. Place the cabbage on a sheet pan and drizzle lightly with oil. Roast for 25 minutes.
- Meanwhile, in a large stockpot, heat 1 tablespoon oil over medium heat. Add the ginger and garlic and cook for 2 minutes, until fragrant but not browned. Add the fermented bean curd and cook for another minute. Then add the onion, carrots, scallions, daikon, kelp, dried shiitake mushrooms, and water. When the napa cabbage is done roasting, add it to the pot as well.
- Bring to a boil, turn the heat down to low, and simmer with the lid on for 4 hours. Strain the stock, and season with salt to taste.
Notes
- Freeze the stock in containers with enough space to allow for liquid expansion to avoid cracking containers.
- Use refrigerated stock within 3 to 4 days to maintain freshness and flavor.
- Roasting the napa cabbage before simmering enriches the broth's flavor.
User Reviews
Overall Rating
5
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