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Recipe: Oriental Soup Stock edit

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Photo helpful? Yes No
Photo: Flickr user

Created by: Anonymous

Tags: Asian, Condiment, Oriental

Yield: 8 servings

edit Ingredients

10

cups water

2

leeks or 2 large onions

OR 2 bunches scallions, chopped

4

lrg carrots, peeled and sliced

(4 to 5)

4

celery stalks with leaves, chopped

10

garlic cloves

unpeeled and smashed

¼

teaspoon whole black peppercorns

OR Sichuan peppercorns

6

whl cloves

1

3 Inch piece fresh ginger root, sliced

(about 1 1/2 ounces)

4

dried shiitake, (optional) (4 to 5)

2

lrg parsley sprigs

½

teaspoon salt

edit Preparation

Step 1

Yields about 8 cups. Total time: 1 1/4 hours

Step 2

This delicately 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.

Step 3

Combine all of the ingredients in a large soup pot, cover, and bring to a boil. Lower the heat and simmer for 45 minutes to hour. Strain the stock and use it right away, or refrigerate it in a covered container for up to 4 days, or freeze it for up to 6 months.

edit About Oriental Soup Stock

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