Clear and Deep Flavored Vegetable Stock
Clear and Deep Flavored Vegetable Stock
The Foundation of Natural Cooking: How to Make Flavorful Vegetable Stock
Learn how to create a versatile vegetable stock, the essential base for broths, soups, and various sauces.
Ingredients- 200g Daikon Radish (adds a refreshing sweetness and clarity)
- 200g Onion (provides rich sweetness and umami)
- 30g Dried Shiitake Mushrooms (key ingredient for deep, rich savory flavor)
- 30g Dried Kelp (adds oceanic notes and refreshing taste; add just before simmering)
- 15g Soybeans (adds a nutty aroma, enhancing the stock’s depth)
- 15g Black Beans (contributes subtle sweetness and nutrition)
- 1500cc Water (use generously to allow flavors to fully infuse)
Cooking Instructions
Step 1
First, peel the daikon radish and cut it into manageable pieces (about 2-3 cm). Peel and quarter the onion. Rehydrate the dried shiitake mushrooms in lukewarm water. Rinse the soybeans and black beans thoroughly. Gently wipe the dried kelp with a damp cloth to remove any debris. (Be careful not to wash it too much, as this can remove beneficial slimy compounds.)
Step 2
Place the cut daikon radish, onion, rehydrated shiitake mushrooms, and rinsed beans into a large pot. Pour in 1500cc of fresh water. Do not cover the pot, and begin heating over high heat.
Step 3
Once the water starts to boil, reduce the heat to medium-low. Skim off any foam that rises to the surface during simmering; this will ensure a clear, sediment-free stock. Let it simmer gently for about 1 hour, allowing the flavors to meld. During this time, if the water level drops significantly, you can slightly open the lid to prevent boiling over, or monitor it frequently. Add the kelp during the last 5 minutes of simmering. Be mindful that overcooking kelp can release a bitter taste.
