Asian Soup Stock

Ingredients

  • ½ teaspoon salt
  • 2 large parsley sprigs
  • 4 -5 dried shiitake mushrooms (optional)
  • 3 inches fresh gingerroot, sliced (about 1 ½ ounces)
  • 4 stalks celery & leaves, chopped
  • 4 -5 large carrots, peeled and sliced
  • 2 bunches scallions, chopped
  • + 7 more ingredients
    • 2 large onions or 2 bunches scallions, chopped
    • 2 leeks or 2 large onions or 2 bunches scallions, chopped
    • 10 cups water
    • 6 whole cloves
    • ¼ teaspoon szechuan peppercorns
    • ¼ teaspoon whole black peppercorns or ¼ teaspoon szechuan peppercorns
    • 10 cloves garlic, unpeeled and smashed

1 Combine all the ingredients in a large soup pot, cover, and bring to a boil. 2 Lower the heat simmer for 45 minutes to 1 hour. 3 Strain the stock and use it right away, or refrigerate in a covered container for up to 4 days, or freeze it for up to 6 months.

View full recipe at SpringPad

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