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Asian Soup Stock

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Asian Soup Stock

By BeckyF on March 17, 2003 (from

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."

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


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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Location: Arkansas Ozarks zone 7 alluvial,black,deep loam/clay with few rocks, wonderful creek bottom!
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I am going to get this going on the woodstove just after I post...we have everything but the celery but I think I've got a bit of dried lovage to substitute...Rainy/stormy day and a good fire and a soup, thanks, Rion.
Rion Mather
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Hope you like it, Judith. I made a pot last weekend and froze the leftovers.
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