Easy Asian Soup Broth

Ingredients

• 30 ml (2 tablespoons)sesame oil
• 2spring onions, stems and green tops separated
• 1 rib (about 150 g diced; about 1 cup)celery
• 3 clovesgarlic, minced
• 1 piece, 1.3 cm (½ inch)ginger, peeled and grated
• 90 g (1 cup)cabbage, shredded
• 70 g (1 cup)mushrooms, sliced
• 1.2 litres (5 cups)water
• 2.5 ml (½ teaspoon)salt

Instructions

1. 1

   Heat the oil

   Warm the sesame oil in a 2.8-litre (3-quart) soup pot over medium-high heat.

2. 2

   Soften the aromatics

   Add the spring onion stems and tops, celery, garlic and ginger. Sauté until tender, stirring as needed.

3. 3

   Cook the vegetables

   Add the cabbage and mushrooms, then continue sautéing until the vegetables are fully cooked.

4. 4

   Simmer the broth

   Pour in the water and add the salt. Lower the heat, cover the pot and simmer for 15 minutes.

5. 5

   Strain the liquid

   Strain the broth and discard the vegetables.

6. 6

   Serve the broth

   Serve warm as a sipping broth or use it in other recipes.

7. 7

   Cool and store

   Cool the broth completely, then refrigerate it in an airtight container for up to five days.

What is Asian soup broth?

Asian soup broth is a broad description for savoury liquids used for sipping or as the base of soups; ingredients and styles vary widely across the region. This version builds flavour from sesame oil, ginger, garlic and vegetables, then strains them out for a simple, clear broth.

It is handy when you want a light warm drink or a flavourful liquid to use in another dish. The short simmer extracts flavour without requiring a long stock-making session.

Nutrition and macros by portion

The nutrition label shows one serving as written: 77 calories, 1g protein, 3g carbs, 7g fat.

The sesame oil provides most of the fat, while the vegetables contribute a small amount of carbohydrate; this strained broth has very little protein. For a more substantial meal, serve it with a protein-rich accompaniment and a portion of rice or noodles.

Build flavour in the pot

Aromatics: gently sauté the spring onions, celery, garlic and ginger in sesame oil until tender. Stir as they cook so the garlic does not catch on the bottom of the pot.

Vegetables: add the cabbage and mushrooms after the aromatics have softened. Cooking them before adding water gives them direct contact with the oil and heat.

Keep the simmer gentle

Covered simmer: once the water and salt are in, lower the heat and cover the pot for 15 minutes. A steady, gentle simmer is enough to draw out flavour without boiling the liquid vigorously.

Timing: the recipe gives a 30-minute total, including preparation and cooking. Have the vegetables ready before you start, so the sequence moves along smoothly.

Know when it is ready

Vegetables: sauté until the cabbage and mushrooms are fully cooked, as directed, before adding the water. The covered simmer then gives the broth time to take on their flavour.

Straining: pour the liquid through a sieve and discard the cooked vegetables. For a clearer broth, let it drain naturally rather than pressing the vegetables through.

Choose how to serve it

As a drink: serve the strained broth warm in a mug or small bowl. Taste it before serving and adjust the seasoning only if needed.

As a base: use it in place of another soup liquid where its ginger, garlic and sesame notes will suit the dish. It can also be combined with noodles or other soup ingredients.

Cool and refrigerate safely

Cooling: let the broth cool completely before transferring it to an airtight container. Refrigerate it for up to five days, as specified in the recipe.

Reheating: warm only the amount you plan to serve, heating it until steaming. Stir before serving so the flavour is evenly distributed.

Recipe notes & tips

• Separate the spring onion stems and green tops before adding them, as the method calls for both.
• Keep the heat at medium-high while sautéing, but stir regularly to stop the garlic catching.
• Use a covered pot for the 15-minute simmer to retain heat and moisture.
• Strain the broth into a heatproof container and let it drain without pressing the vegetables for a clearer result.
• Taste the broth after straining before deciding whether it needs any further seasoning.

Variations

• Add chilli: include a little fresh chilli with the aromatics for a warmer, spicier broth.
• Use different mushrooms: swap in another sliced mushroom variety while keeping the same quantity.
• Add a splash of soy sauce: stir it in after straining for a saltier, deeper savoury note.
• Make it more filling: serve the broth with cooked noodles and tofu.
• Use as a soup base: add cooked vegetables or other soup ingredients after straining.

Common mistakes to avoid

• Burning the garlic: stir the aromatics as they sauté and reduce the heat if the garlic starts to brown too quickly.
• Boiling hard: lower the heat after adding water so the broth simmers gently while covered.
• Skipping the sauté: cook the aromatics and vegetables in the oil first, as directed, to develop their flavour.
• Pressing the vegetables: allow them to drain through the sieve naturally if you want a clearer broth.
• Storing it warm: cool the broth completely before sealing it in an airtight container and refrigerating.

How to store

Cool the broth completely, then refrigerate it in an airtight container for up to five days. Reheat the amount needed until steaming before serving.

Frequently asked questions