Oriental Soup Stock
By: Andie Mitchell
Published: Tuesday, December 15, 2009 - 2:19pm

Ingredients




10 cups water
2 leeks or 2 large onions
OR 2 bunches scallions, chopped
4 lrg carrots, peeled and sliced
4 celery stalks with leaves, chopped
10 garlic cloves
unpeeled and smashed
1/4 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
1/2 teaspoon salt

Preparation

1 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.

About


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.