Ingredients for Asian Soup Stock
- 8 cups water
- Leeks (not in recipe)
- Carrots (not in recipe)
- Celery & Leaves (not in recipe)
- 4 cloves garlic
- 1 teaspoon whole black peppercorns
- Cloves (not in recipe)
- 1 large piece (4 inches) fresh gingerroot
- Dried Shiitake Mushrooms (not in recipe)
- Parsley Sprigs (not in recipe)
- Salt (not in recipe)
- 4 scallions
- 6 cups vegetable broth
- 6 cups chicken broth (optional alternative)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1 teaspoon sesame oil
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How to Make Asian Soup Stock
- In a large soup pot, combine 8 cups of water, 1 large piece (about 4 inches) of ginger (peeled and roughly chopped), 4 cloves garlic (slightly crushed), 4 scallions (roughly chopped), 6 cups of vegetable broth (or chicken broth for a richer flavor), 2 tablespoons of soy sauce, 1 tablespoon of fish sauce (optional, for extra umami), 1 teaspoon of sesame oil, and 1 teaspoon of black peppercorns.
- Bring the mixture to a boil over high heat, then reduce heat to low and let it simmer gently, partially covered, for 45-60 minutes. The longer it simmers, the richer the flavor.
- After simmering, carefully strain the stock through a fine-mesh sieve or cheesecloth-lined colander into a large bowl or container, pressing on the solids to extract as much liquid as possible.
- Discard the solids. Your delicious Asian soup stock is ready! Use immediately, or refrigerate in an airtight container for up to 4 days, or freeze for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
11g
Fat
0g
Carbs
2g
