Homemade Vegetable Stock

Homemade Vegetable Stock

Ever since reading all about the goodness of bone broth, I’ve been adding a lot more homemade broth into my diet and reducing use of store-bought stock in cubes. I make a huge batch during the weekend, freeze them and use them in my soups, congee, rice, noodles and other dishes.

I must admit that it is quite impossible to mimic the strong flavour of processed stock our taste buds are accustomed to. I’ve tried to use purely chicken stock for imitation sharkfin soup; while concentrated chicken stock can taste similar, it is not the same to discerning tongue.

To bring out the flavour of food, I make concentrated broth and uses herbs liberally. I’ve also learned to appreciate and savour the natural taste of food not masked by man-made, chemical flavouring.

While I cannot be sure whether it makes a huge difference to my body, I’m feeling extremely good to know that I’m giving my body nutrient-dense, fresh food. If you’re vegetarian, make vegetable stock instead. Here’s a recipe from a Traditional Chinese Medicine (TCM) textbook which I’ve modified:


TOOLS

Pot/ slow-cooker/ thermal cooker


RECIPE CARD

HOMEMADE VEGETABLE STOCK

2015-04-20
: 8
: 10 min
: 2 hr
: Easy

By:

Ingredients
  • 2 Carrots, large
  • 3 stalks Celery
  • 1 Cucumber
  • 1 Onion
  • 2 Leeks (white part)
  • 2 cloves Garlic
  • 1.5 inch Fresh ginger
  • 2.5 L Water
Directions
  • Step 1 Cube and simmer all ingredients for 1 – 2 hours over low heat
  • Step 2 Strain the broth and discard the solid portion

SHORT RECIPE

Simmer 2 carrots + 3 celery + 1 cucumber + 1 onion + 2 leeks (white) + 2 cloves garlic + 1.5 inch ginger + 2.5 L water for 1 – 2 hours over low heat. Strain.


COOKING NOTES

  • I do not add salt to stock as it’s used as based in cooking.
  • The book suggests that you can add 1 tbsp of sesame oil, 1 tbsp of soy sauce, 2 beets, 1 eggplant, 1 turnip, 1 cup of parsley or 1/2 cabbage
  • The original recipe calls for zucchini. It can be replaced with deseeded cucumber.
  • Use this as a base for your vegetable soup, noodles, congee or as light flavouring for other dishes.
  • Make them ahead and store in separate containers.

Make some vegetable stock this weekend!


Related Posts

Thai Salad Dressing

Thai Salad Dressing

Instead of just shopping at Bangkok, I did something far more exciting: joining a cooking class at Le Cordon Bleu. I’ve learned to make many dishes such as delicious pork skewers. We made many curry and pastes, such as the complicated massaman curry. Despite all […]

Bubur Pulut Hitam in Slow-cooker (Black Glutinous Rice Dessert Soup)

Bubur Pulut Hitam in Slow-cooker (Black Glutinous Rice Dessert Soup)

“This dessert is so sinful!” I would hear my friends exclaim before digging into their sugar and flour laden dessert. But it doesn’t have to be so. Dessert can be a healthy treat. I always try to pick desserts made from nutritious ingredients like fruits, […]



Leave a Reply