Vegetable Broth Recipe Asian
Heat the next bit of oil and stir fry the the vegetables except the sprouts and coriander for a few minutes it is best if it is still crunchy.
Vegetable broth recipe asian. You may make a noodle and vegetable soup with it. Gently soften in a saucepan with the olive oil for a few mins add the spring greens to the pan with all of the vegetable stock simmer for a few mins then add a splash of soy sauce and another of fish sauce and the lime juice serve with lime wedges if you like. Lower the heat and add in the sliced carrots sliced mushroom ginger garlic cilantro and bok choy.
You may add firm tofu and sea weed to it. Add the ginger and garlic and cook for 2 minutes until fragrant but not browned. Then add the onion carrots scallions daikon kelp dried shiitake mushrooms and water.
Add the broth to a large pot. Place the pan over a high heat then pour in the vegetable stock. Add pepper and salt and cover with cold water.
A couple of minutes before it s cooked throw in your asian veggies and gently cook until they are wilted but still crunchy. Meanwhile in a large stockpot heat 1 tablespoon oil over medium heat. Thoroughly wash and prepare vegetables and place into large stockpot.
Cover pot and bring to boil. Stir in the soy sauce. Bring it just to the boil then turn down very low and gently simmer for 30 minutes.
This is a great base for a clear vegetable broth. Bring to a boil. Add all the vegetables and mushrooms stir fry the vegetables and mushrooms for about 5 7 minutes add the water salt and black pepper when the water comes to a boil turn the heat down to a simmer.