The Ultimate Asian Vegetable Stock Recipe
This Ultimate Asian Vegetable Stock is a deeply flavorful, aromatic broth made from a medley of fresh vegetables, dried mushrooms, kombu, and fermented bean curd. Perfect as a base for soups, noodles, or any Asian-inspired dishes, it combines roasting and simmering techniques to extract maximum flavor without any animal products, making it ideal for vegetarian and vegan cooking.
- Prep Time: 20 minutes
- Cook Time: 4 hours 25 minutes
- Total Time: 4 hours 45 minutes
- Yield: Approximately 1 gallon (4 liters) of vegetable stock 1x
- Category: Stock/Broth
- Method: Roasting and Stovetop Simmering
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Aromatics
- 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
Additional Flavorings
- 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
Other
- 2 tablespoons vegetable oil (divided)
- 16 cups water (1 gallon or about 4L)
- Salt to taste
Instructions
- Roast the Napa Cabbage: Preheat your oven to 375°F (190°C). Cut the napa cabbage half into two smaller pieces lengthwise. Place these on a sheet pan and drizzle lightly with 1 tablespoon of vegetable oil. Roast in the oven for 25 minutes until slightly caramelized, enhancing their natural sweetness.
- Sauté Aromatics: While the cabbage roasts, heat 1 tablespoon of vegetable oil in a large stockpot over medium heat. Add the ginger slices and halved garlic cloves. Cook for about 2 minutes until fragrant, being careful not to let them brown, which would impart bitterness.
- Add Fermented Bean Curd: Add the white fermented bean curd cubes to the pot and cook for another minute, allowing their distinct savory flavor to infuse the oil and aromatics.
- Add Vegetables and Broth Ingredients: Into the pot, add the quartered onion, carrot chunks, scallions, daikon radish, rinsed kombu, and rinsed dried shiitake mushrooms. Pour in the 16 cups (1 gallon) of water. When the roasted napa cabbage is ready, add it to the pot as well.
- Simmer the Stock: Bring the mixture to a boil, then reduce the heat to low, covering the pot with a lid. Let it gently simmer for 4 hours, allowing all the flavors to meld and deepen into a rich aromatic stock.
- Strain and Season: After simmering, strain the stock through a fine mesh sieve or cheesecloth, discarding solids. Season the clear broth with salt to taste, adjusting as desired.
Notes
- This stock can be stored in airtight containers and frozen for up to 6 months; ensure to leave room for expansion in the container.
- If not freezing, refrigerate and use the stock within 3-4 days to maintain freshness.
- White fermented bean curd is optional but adds a unique savory depth; it can be omitted for a milder vegetarian stock.
- Roasting the napa cabbage enhances the broth’s sweetness and complexity.
- For a richer umami flavor, consider adding more dried shiitake mushrooms or kombu.
Keywords: Asian vegetable stock, vegetarian broth, homemade stock, kombu broth, shiitake mushroom broth, napa cabbage stock, fermented bean curd, umami stock, simmered vegetable stock
