Chinese Vegetarian Stock
By: Kian Lam Kho
Published: Wednesday, December 9, 2009 - 2:47am

Ingredients




4 cups (12 oz.) soy bean sprouts
2 ears fresh corn
6 mediums dried shiitake mushrooms
1 large (1 lb.) daikon radish
1 piece 2-inch length of ginger root sliced into thick pieces
4 scallions cut into 2-inch length pieces
1 cup Shaoxing cooking wine
3 quarts water

Preparation

1 Put all the ingredients into a large (4 quart) stockpot. Simmer the stock at low heat for about one hour thirty minutes uncovered. The water should reduce to about two quarts. Strain the stock through a very fine sieve and it’s ready for use.