Asian Vegetable Stock
View original ↗
The Woks of Life · by Sarah★ 5.0 (24)

Asian Vegetable Stock

NUTRITION · PER SERVING315M COOK
CAL 11%·PRO 12%
CARBS 37G66% OF CAL
9G FIBER0G ADDED12G INTRINSIC16G OTHER12G TOTAL SUGAR
FAT 8G32% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich vegetable stock infused with ginger, garlic, mushrooms, and fermented bean curd. It serves as a foundation for soups and noodle dishes but can be sipped on its own.

componentchinesesoupdairy freegluten freeveganvegetarian
View the full recipe on The Woks of Life →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1/2 of a napa cabbage ((cut in half lengthwise))
  • 2 tablespoons vegetable oil ((divided))
  • 7 slices ginger ((20g, or 0.7 oz.))
  • 2 cloves garlic ((peeled and cut in half))
  • 2 cubes white fermented bean curd ((0.8 ounces, 23g, optional))
  • 1 onion ((peeled and quartered))
  • 1 pound carrots ((450g, peeled and cut into large chunks))
  • 8 scallions ((ends removed))
  • 8 ounces daikon radish ((225g, peeled and cut into chunks))
  • 1 5x5 inch piece dried kelp (kombu) ((13x13cm, rinsed))
  • 16 dried shiitake mushrooms ((rinsed))
  • 16 cups water ((1 gallon, or about 4L))
  • salt ((to taste))
PREP
15M
SODIUM
445MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.