Asian Soup Stock

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This delicately 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.

Yields about 8 cups

Asian Soup Stock
Recipe type: stock
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 10 cups water
  • 2 leeks, 2 large onions, or 2 bunches scallions, chopped
  • 4 or 5 large carrots, peeled and sliced
  • 4 celery stalks with leaves, chopped
  • 10 garlic cloves, unpeeled and smashed
  • ¼ teaspoon whole black peppercorns or Sichuan peppercorns
  • 6 whole cloves
  • 3-inch piece of fresh ginger root, sliced (about 1½ ounces)
  • 4 or 5 dried shiitake (optional)
  • 2 large parsley sprigs
  • ½ teaspoon salt
Instructions
  1. Combine all of the ingredients in a large soup pot, cover, and bring to a boil.
  2. Lower the heat and simmer for 45 minutes to 1 hour.
  3. Strain the stock and use it right away, or refrigerate it in a covered container for up to 4 days, or freeze it for up to 6 months.
Notes
PER 8-OUNCE SERVING: 24 CALORIES, 0.6 G PROTEIN, 0.1 G FAT, 5.5 G CARBOHYDRATES, 0 G SATURATED FATTY ACIDS. 0 MG CHOLESTEROL, 170 MG SODIUM, 1.1 G TOTAL DIETARY FIBER

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