Last Updated on August 23, 2023
I’m not gonna lie, if you wanna make authentic Asian dishes, you need good Asian-Style Vegetable Stock.
Asian VEGETABLE Stock
Good stock is an essential ingredient in every kitchen, from soups, stews to sauces. It will simply add a sophisticated brilliant touch to every dish you made, go from ordinary homemade food up to “the ultimate” homemade food!
Also, it is so easy to make your own vegetable stock, all you need is to spare some Time!
Dice up some vegetables, throw them into a big pot, and pour water in, gently simmer on low heat, and don’t forget to set up a timer. Just let the stove does the work while you comfortably sitting on the couch watching TV.
After that, you probably don’t want to buy store-bought stock anymore unless for an emergency.
Vegetables for Asian Vegetable Stock
Vegetables with neutral flavors such as Brown Onion, Carrot, and Celery are most commonly used for vegetable stock. Leek, tomato, and fennel bulbs also can be used.
Avoid starchy vegetables like potatoes, pumpkins, and turnips as they will make the stock cloudy. Also, Peas and zucchini, after a long-time of cooking become bitter.
For adding the Asian characteristic, Ginger, Garlic, Spring Onion, Dried Shiitake mushrooms ( not fresh ones), Dried Kelp (or Kombu), and Miso Paste are the key.
Especially dried Shiitake mushroom, kelp, and miso paste give the stock a strong Umami flavor!
Try using this Asian-style vegetable stock to make Vegan Pho, Lemongrass Coconut Pumpkin Soup, Seaweed and Tofu Soup, Tomato Enoki Tofu Soup.
Asian-style Vegetable Stock recipe
- Brown Onions
- Carrot
- Celery
- Spring Onion
- Ginger
- Garlic
- Dried Shiitake Mushroom: Dried only!
- White Shiro Miso Paste: or the same amount of fermented bean curd
- Dried Kelp: or Kombu
In order to get the most flavor out of the vegetables, it’s always better to chop up your vegetables, the smaller the better.
How to make
- Preheat a heavy-based hot, add oil, onion, spring onion, garlic, and ginger, and saute’ for 5 minutes.
- Add chopped carrot and give a quick stir.
- Add the specified amount of water into the pot according to the recipe.
- Add dried Shiitake mushrooms.
- Add dried Kelp.
- Add white Shiro miso paste then bring to stock to boil.
- Once the liquid comes to a boil, turn the heat down. Let it simmer for a couple of hours until the liquid is reduced by half.
- Prepare two strainers with a cotton cloth in between.
- Let’s strain the stock. All the ingredients are going to be discarded.
How to store Asian-Style Vegetable Stock?
Generally, it will last 3-5 days in the fridge, up to 2-3 months in a freezer. Don’t forget to portion it into smaller containers when freezing.
It will be easier for you to take the required amount to defrost later on instead of defrosting the whole lot. 😛
More vegan soup recipes
How to make Asian Style Vegetable Stock
Ingredients
- Cooking Oil 2 Tbsp
- Brown Onion 1 ea approx. 130g
- Carrot 500g
- Celery 100g
- Spring Onion 200g
- Dried Kelp or Kombu 10g
- Ginger 20g
- Garlic 2 cloves approx. 15g
- Shiitake Mushroom 50g
- White Shiro miso 2 Tbsp
- Water 3600ml
- Pinch of Salt
Instructions
- Preheat a heavy-based hot, add oil, onion, spring onion, garlic, and ginger, saute’ for 5 minutes.
- Add chopped carrot in and give a quick stir.
- Add the specified amount of water into the pot according to the recipe.
- Add dried Shiitake mushrooms.
- Add dried Kelp.
- Add white Shiro miso paste then bring to stock to boil.
- Once the liquid comes to a boil, turn the heat down. Let it simmer for a couple of hours until the liquid is reduced by half.
- Prepare two strainers with a cotton cloth in between.
- Let’s strain the stock. All the ingredients gonna be discarded.
Video
Nutrition
FUR DIARY
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