Fragrant and delicate, Asian Stocks for the basis of many S. E. Asian dishes, especially those with noodles. Often I make this stock, add some sliced mushrooms and Asian Greens and call it (a very light) dinner. This is perfect for the days when you need to nurture yourself and your body.
This is a vegetarian recipe from our first blog which was in existence from 1995 – 2006. Feel free to browse other recipes from that blog in our Retro Recipes series.
To the basic light vegetable stock or water, add a selection of the following: ginger or galangal slices, dried or fresh tangerine, cumquat or mandarin peel if you have it, coriander roots and stalks, garlic, ginger, spring (green) onion tops, lemongrass stalks, Kaffir lime leaves, cardamom leaves if you have some, curry leaves or Laksa Leaves, a little green chilli, dried mushrooms, half a lime, star anise. Even a luscious tomato. Simmer for 15 – 20 mins.
This broth is good enough to float some Asian greens in, a few green onions, and some thinly sliced mushrooms with a touch of miso stirred in. A great Asian flavoured soup.
Make a pot of the stock and keep in the fridge, using it for soups, making risotto, cooking rice and drizzling over vegetables before baking.
A Japanese stock can be made with kombu, dried shiitake mushrooms, carrots and a leek. Simmer 30 mins.