Name: The Ultimate Asian Vegetable Stock Recipe
Prep time: 20 min
Cook time: 4 h 25 min
Total time: 4 h 45 min
Cuisine: Asian
Ingredients: 1/2 of a napa cabbage, cut in half lengthwise and then halved again; 7 slices ginger (20g, or 0.7 oz.); 2 cloves garlic, peeled and cut in half; 1 onion, peeled and quartered; 1 pound carrots (450g), peeled and cut into large chunks; 8 scallions, ends removed; 8 ounces daikon radish (225g), peeled and cut into chunks; 2 cubes white fermented bean curd (0.8 ounces, 23g; optional); 1 5×5 inch piece dried kelp (kombu) (13x13cm), rinsed; 16 dried shiitake mushrooms, rinsed; 2 tablespoons vegetable oil (divided); 16 cups water (1 gallon or about 4L); Salt to taste

Jump to Recipe

Introduction

The Ultimate Asian Vegetable Stock is a rich, flavorful base perfect for soups, stews, and sauces. Combining a variety of fresh vegetables and aromatics, this stock brings a depth of umami without any meat. It’s a fantastic staple for vegetarian and vegan cooking.

A white bowl filled with a clear golden-brown broth that has tiny bubbles on the surface, with a white ceramic spoon resting inside it. Behind it, another similar bowl is partially visible with the same broth. In the background, on a wooden chopping board, there are various fresh ingredients including green onions, ginger roots, an orange carrot, and a large white vegetable. The whole setup is placed on a white marbled surface with a cloth beneath the bowls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 of a napa cabbage (cut in half lengthwise)
2 tablespoons vegetable oil (divided)
7 slices ginger (20g, or 0.7 oz.)
2 cloves garlic (peeled and cut in half)
2 cubes white fermented bean curd (0.8 ounces, 23g, optional)
1 onion (peeled and quartered)
1 pound carrots (450g, peeled and cut into large chunks)
8 scallions (ends removed)
8 ounces daikon radish (225g, peeled and cut into chunks)
1 5×5 inch piece dried kelp (kombu) (13x13cm, rinsed)
16 dried shiitake mushrooms (rinsed)
16 cups water (1 gallon, or about 4L)
Salt (to taste)

Instructions

Step 1: Preheat the oven to 375 degrees F. Take the half napa cabbage and cut it in half again lengthwise. Place it on a sheet pan and drizzle lightly with 1 tablespoon of the vegetable oil. Roast for 25 minutes.
Step 2: While the cabbage roasts, heat the remaining 1 tablespoon oil in a large stockpot over medium heat. Add the ginger and garlic, cooking for about 2 minutes until fragrant but not browned.
Step 3: Add the fermented bean curd cubes (if using) and cook for another minute, stirring gently.
Step 4: Add the onion, carrots, scallions, daikon radish, kelp, dried shiitake mushrooms, and water to the pot.
Step 5: When the napa cabbage is done roasting, add it to the stockpot.
Step 6: Bring the mixture to a boil, then reduce heat to low. Cover with a lid and simmer gently for 4 hours to develop deep flavor.
Step 7: Strain the stock through a fine mesh sieve or cheesecloth into a large bowl or container. Season with salt to taste.

Tips & Variations

For a lighter stock, reduce the simmering time to 2 hours but keep the flavors balanced.
You can omit the fermented bean curd if you prefer a milder taste or cannot find it.
Add a few slices of fresh chili or a splash of soy sauce when reheating for an extra kick.
Use any leftover vegetable scraps like mushroom stems or carrot peels to enhance the stock flavor.

Storage

Store the stock in airtight containers, leaving some space for expansion if freezing. It will keep well in the refrigerator for 3-4 days or can be frozen for up to 6 months. Reheat gently on the stove before using.

How to Serve

A close-up photo of a single bowl filled with clear golden broth with a slightly oily surface, placed on a textured light gray cloth. The bowl is white with red, green, and yellow decorative patterns along the rim and body, including small Chinese characters. Inside the bowl rests a white ceramic spoon, partially submerged in the broth. In the background, a second bowl of broth is blurred but visible, along with fresh ingredients on a wooden board, including ginger, green onions, a carrot, and a sliced root vegetable, all set against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mushrooms instead of dried shiitake?

Dried shiitake mushrooms provide a more concentrated umami flavor, but fresh mushrooms can be substituted in a pinch. You may want to increase the quantity slightly and simmer longer to extract more flavor.

Is this stock suitable for a vegan diet?

Yes, this vegetable stock contains only plant-based ingredients and is perfect for vegan and vegetarian diets. Just be sure to skip the optional fermented bean curd if unsure of its source.