Asian Vegan Broth
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
-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 boil and simmer for 20 minutes.
-In goes the Shaoxing Cooking wine, dried mushroom and its water, white pepper, vegan bouillon powder. Bring it to boil and simmer for further 20 minutes.
-Add the rest of the water if need be.
-Transfer this lovely Asian Vegan Broth in a small soup bowl and scatter with a few sliced spring onion and serve.
– 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 my Vegan Noodles Soup recipe at Vegan Noodles Soup. Happy Cooking.
-Want to know what is Mooli? Click here Mooli/Daikon.