ASIAN VEGAN BROTH
ASIAN VEGAN BROTH
Asian Vegan Broth
Serve: 3-5
Ingredients:
500 gram Mooli/Daikon – peeled and sliced
230 gram Carrot – peeled and sliced
230 gram Onion – peeled
50 gram Ginger – peeled
30 gram Dried mushroom
3 stalk Spring onion – thinly sliced
3000 ml Water
2 tablespoon Soy sauce
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Shaoxing rice wine
1 teaspoon Vegan bouillion powder
1/4 teaspoon White pepper
Method
-Soak the dried mushrooms in 250 ml of water
-Boil the carrot, mooli, onion, ginger in 2000 ml of water until Mooli becomes translucent. Usually, it will take about 30 minutes.
-Add the soy sauce, salt, sugar and 500 ml of water. Bring it to a boil and simmer for 20 minutes.
-In goes the Shaoxing Cooking rice wine, dried mushroom and its water, white pepper, and vegan bouillon powder. Bring it to a boil and simmer for a further 20 minutes.
-Add the rest of the water if needed.
-Transfer this lovely Asian Vegan Broth in a small soup bowl and scatter with a few sliced spring onion and serve.
Tip:
– There are so many ways to serve this broth i.e. cook some noodles and pour this broth as a noodles soup, drizzle a few tablespoons to intensify your stir-fry, make as a congee soup base or serve on its own as a soup course.
-Check out my Vegan Noodles Soup recipe at Vegan Noodles Soup. Happy Cooking.
-Want to know what Mooli is? Click here Mooli/Daikon.
