Asian Soup Stock
By BeckyF on March 17, 2003 (from Food.com)
Prep Time: 20 mins
Total Time: 1 hrs 20 mins
Yield: 8 cups
About This Recipe
"This recipe came from a Moosewood recipe book. This 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."
Ingredients
10 cups
water
2 leeks or 2 large onions or 2 bunches scallions, chopped
4 -5 large carrots, peeled and sliced
4 stalks celery & leaves, chopped
10 cloves garlic, unpeeled and smashed
1/4 teaspoon whole black peppercorns or 1/4 teaspoon szechuan peppercorns
6 whole cloves
3 inches fresh gingerroot, sliced ( about 1 1/2 ounces)
4 -5 dried shiitake
mushrooms (optional)
2 large parsley sprigs
1/2 teaspoon salt
Directions
Combine all the ingredients in a large soup pot, cover, and bring to a boil.
Lower the heat simmer for 45 minutes to 1 hour.
Strain the stock and use it right away, or refrigerate in a covered container for up to 4 days, or freeze it for up to 6 months.
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