Asian Soup Stock

"This recipe came from a Moosewood recipe book. This 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."
 
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photo by Starrynews photo by Starrynews
photo by Starrynews
Ready In:
1hr 20mins
Ingredients:
11
Yields:
8 cups
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ingredients

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directions

  • Combine all the ingredients in a large soup pot, cover, and bring to a boil.
  • Lower the heat simmer for 45 minutes to 1 hour.
  • 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.

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Reviews

  1. Simple and tasty. I served it right away with some chopped bok choy and udon noodles. Thanks for sharing!
     
  2. This broth was delicious. It had so many delicate flavors and lots of umami. I cooked it for 2 hours and then added some shrimp and chicken wontons and an extra pinch of salt. I highly recommend this broth.
     
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RECIPE SUBMITTED BY

My husband and I moved to Las Vegas after retirement in 2000. We lived in South Bend, IN for about 26 years. We both like to travel and we have taken up RV camping and enjoy it a lot. Most of our camping is done in Nevada Utah Arizona and So. California. During the summers our (almost) 9 year old Granddaughter will go with us sometimes. Our Daughter, Son-in-law, and Granddaughter have lived in Las Vegas since January 2001.
 
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