Asian Vegetable Stock

Ingredients

• 1/2napa cabbage
• 7 slicesginger
• 2 clovesgarlic
• 1onion
• 454 g (1 pound)carrots
• 8spring onions
• 227 g (8 ounces)daikon radish
• 1 piece, 5 inches longdried kelp (kombu)
• 16dried shiitake mushrooms
• 3.8 litres (16 cups)water
• as neededvegetable oil
• to tastesalt

Instructions

1. 1

   Roast the cabbage

   Heat the oven to 190°C (375°F). Slice the napa cabbage in half lengthways and place it on a baking tray with vegetable oil. Roast for about 25 minutes, until lightly browned.

2. 2

   Start the stock

   Warm vegetable oil in a large stockpot over a medium heat. Cook the ginger and garlic for 2 minutes, then add the onion, carrots, spring onions, daikon, kombu, shiitake mushrooms and water.

3. 3

   Simmer gently

   Add the roasted cabbage to the pot. Bring the liquid to the boil, turn the heat to low, cover and simmer for about 4 hours.

4. 4

   Strain and season

   Pour the stock through a fine sieve or cheesecloth, then season with salt to taste.

What is Asian vegetable stock?

Vegetable stock is a savoury cooking liquid made by simmering vegetables and aromatics in water. This Asian-inspired version combines cabbage, ginger, shiitake mushrooms and kombu for a rounded, earthy flavour.

Roasting the cabbage first gives the broth a deeper taste, while the long, gentle simmer draws flavour from the vegetables and dried ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 46 calories, 2g protein, 9g carbs, 2g fat.

The carrots and other vegetables contribute most of the carbohydrates, while the mushrooms add a little protein; the oil contributes fat. For a more filling meal, serve the stock as a soup with a source of protein and a portion of grains or noodles.

Build flavour with the ingredients

Roasted cabbage: browning its cut surface adds a mellow, savoury note to the finished stock.

Dried mushrooms and kombu: these bring earthy and sea-like flavours to the pot. Keep the kombu in one piece so it is easy to remove when straining.

A gentle start in the pot

Ginger and garlic: a brief sauté in oil warms their aroma before the water and other ingredients go in. Keep the heat moderate so they do not brown too much.

Vegetables: add the onion, carrots, spring onions and daikon with the mushrooms and kombu. The recipe leaves the vegetable cuts unspecified, so keep pieces manageable for easy straining.

Keep the simmer low

Once the stock comes to the boil, lower the heat and cover the pot. A quiet simmer for about 4 hours gives the ingredients time to flavour the water without a vigorous boil.

Check occasionally that the liquid is simmering gently rather than bubbling hard. Follow the stated cooking time, then strain the stock.

Straining and seasoning

Fine sieve: pour the stock through it to remove the vegetables and larger pieces. Cheesecloth is another option if you want to catch finer particles.

Salt: season only after straining, tasting as you go. This keeps the stock flexible for recipes that may add their own salty ingredients.

Ways to use the stock

Use it in place of water or another stock in soups, stews and cooked grains. Its vegetable and mushroom flavours work especially well where you want a savoury base.

For a simple serving, warm a mug of stock and season it to taste. It can also be prepared ahead and frozen in portions for later cooking.

Recipe notes & tips

• Roast the cabbage until its surface is lightly browned, not charred.
• Keep the ginger and garlic moving as they sauté so they do not catch on the pot.
• Use a large stockpot that can hold the water and vegetables comfortably.
• Keep the pot covered during the long simmer, as directed.
• Taste the strained stock before adding salt, especially if you plan to use it in a seasoned dish.

Variations

• More ginger: add extra slices for a sharper aromatic note.
• Mushroom-forward: add more dried shiitake for a stronger earthy flavour.
• Peppery finish: season a serving with freshly ground black pepper.
• Noodle soup: pour the finished stock over cooked noodles and vegetables.
• Grain base: use the stock instead of water when cooking rice or other grains.

Common mistakes to avoid

• Skipping the roast: the cabbage will lack the browned flavour; roast it for about 25 minutes first.
• Frying too hard: ginger and garlic can scorch; sauté them over medium heat for only 2 minutes.
• Boiling vigorously: hard boiling can make the stock cloudy; reduce the heat after it reaches the boil.
• Seasoning too early: salt can be harder to judge before straining; add it to taste at the end.
• Using a coarse strainer: small pieces may remain; use a fine sieve or cheesecloth.

How to store

Cool the strained stock and store it covered in the fridge for up to 4 days. Freeze in usable portions for longer storage, then thaw and reheat until hot before using.

Frequently asked questions