Description
Experience the comforting essence of homemade Asian Vegetable Stock, a versatile base that brings rich flavors to your soups, stews, and grains. This aromatic stock features a delightful blend of roasted napa cabbage, ginger, and shiitake mushrooms, creating a depth of flavor that elevates any dish. Whether enjoyed on its own as a warm drink or as the foundation for your favorite recipes, this nutritious stock is perfect for cozy evenings or meal prepping. Easy to make with simple ingredients, it can be prepared in large batches and frozen for future use.
Ingredients
Scale
- 1/2 napa cabbage
- 7 slices ginger
- 2 cloves garlic
- 1 onion
- 1 pound carrots
- 8 scallions
- 8 ounces daikon radish
- 5-inch piece dried kelp (kombu)
- 16 dried shiitake mushrooms
- 16 cups water
Instructions
- Preheat your oven to 375°F (190°C). Cut the napa cabbage in half lengthwise and roast it on a sheet pan with vegetable oil for about 25 minutes until slightly browned.
- In a large stockpot, heat vegetable oil over medium heat. Sauté ginger and garlic for 2 minutes. Add onion, carrots, scallions, daikon radish, dried kelp, shiitake mushrooms, and water.
- Once the cabbage is roasted, add it to the pot. Bring to a boil then reduce heat to low; cover and simmer for about 4 hours.
- Strain the stock through a fine sieve or cheesecloth 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: 46
- Sugar: 3g
- Sodium: 10mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg