Asian Broth How To Make A Basic Asian Broth Recipes

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ASIAN BROTH - HOW TO MAKE A BASIC ASIAN BROTH?



Asian Broth - How to make a Basic Asian Broth? image

How to make a basic Asian broth for soups and stews.

Provided by Sonal Gupta @ simplyvegetarian777

Categories     Broth / Soups

Time 40m

Number Of Ingredients 11

Water - 10 cups
Lemon Grass - 3 stalks (outer husk removed, cleaned and chopped coarse)
Kafir Lime Leaves - 15 (washed. You may use the zest of 1 large Lime in case kafir leaves are not available.)
Galangal - 1 large piece (chopped coarse. You may use ginger to substitute galangal)
Garlic - 2 pods large (chopped coarse)
Shitake mushrooms (dry - 5 large. You 8-10 fresh shitake or any variety, in case dry is not handy.)
Soy Sauce - 1 tsp
Red Chillies (dry - 2 chopped coarse)
Star Anise - 2
Brown Sugar - 2 tbsp or less (to taste)
Salt to taste

Steps:

  • Take a large stock pot.
  • Add water and all the other ingredients to it.
  • Bring it to a boil and then reduce the flame to medium.
  • Simmer it for 20-25 minutes till the broth is reduced to half or 5 cups. Switch off the flame and Asian Broth is ready.

ASIAN VEGETABLE BROTH



Asian Vegetable Broth image

Delicious, hearty broth which can be used to make Asian flavored soups, noodles, stir fry, etc. I created this broth after a shopping day at the international food markets in our city.

Provided by Mama Cee Jay

Categories     Stocks

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
6 tablespoons fresh chives, chopped
2 carrots, chopped
2 celery ribs, chopped
5 garlic cloves, peeled and halved
1 sweet red pepper, chopped
4 tablespoons fresh ginger, peeled and chopped
5 baby bok choy, also called shangai tips, halved
2 stalks lemongrass, outer leaves removed, chopped
1 teaspoon fresh coarse ground black pepper
1 tablespoon kosher salt

Steps:

  • Thoroughly wash and prepare vegetables and place into large stockpot.
  • Add pepper and salt and cover with cold water.
  • Cover pot and bring to boil. Reduce heat to medium low and simmer uncovered for 20-30 minutes.
  • Allow broth to cool before straining and removing cooked vegetables.
  • Use broth as desired in other Asian inspired recipes.

Nutrition Facts : Calories 18.5, Fat 0.1, Sodium 605.9, Carbohydrate 4, Fiber 1.1, Sugar 1.7, Protein 0.8

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