Seasoned Vegetarian Broth

This Seasoned Vegetarian Broth is a foundational staple for any home cook looking to add depth to soups, noodle dishes, or rice. By simmering dried Chinese black mushrooms and stems with Szechwan preserved vegetables, you create a rich, aromatic liquid that captures the essence of traditional Chinese home cooking. The addition of ginger, scallions, and a hint of sesame oil provides a complex flavor profile that is both savory and slightly spicy. It is perfect for cold days when you need comfort in a bowl, or as a base for more elaborate meals. Simple to prepare with pantry staples, this broth yields a concentrated, flavorful result that freezes beautifully for future use.

Cooking Method: Boiling, Stewing

Cuisine: Chinese

Courses: Soups

Difficulty: Intermediate

Servings: 1

Calories: 81.5

Dietary: Vegan, Vegetarian

Description

This Seasoned Vegetarian Broth is a foundational staple for any home cook looking to add depth to soups, noodle dishes, or rice. By simmering dried Chinese black mushrooms and stems with Szechwan preserved vegetables, you create a rich, aromatic liquid that captures the essence of traditional Chinese home cooking. The addition of ginger, scallions, and a hint of sesame oil provides a complex flavor profile that is both savory and slightly spicy. It is perfect for cold days when you need comfort in a bowl, or as a base for more elaborate meals. Simple to prepare with pantry staples, this broth yields a concentrated, flavorful result that freezes beautifully for future use.

Ingredients

5 Dried Chinese blk. mushrooms
4 1/2 cup Cold water
1/2 cup Szechwan preserved veg. *
3 Green Onion; quartered
2 lg Carrots; coarsely chopped
1/4 teaspoon Oriental sesame oil
1/4 teaspoon Light soy sauce
1/4 teaspoon Black soy sauce
1/8 teaspoon Ground white pepper

Directions

1
Place dried mushrooms in a bowl and cover with hot water; let stand for 30 minutes to rehydrate.
2
Drain mushrooms; cut off and reserve the stems, then rinse both the stems and caps thoroughly.
3
In a heavy large saucepan, combine mushroom stems, mushroom caps, 4 1/4 cups cold water, Szechwan preserved vegetables, quartered green onions, and coarsely chopped carrots.
4
Bring the mixture to a boil over high heat.
5
Reduce heat to low, cover, and simmer gently for 2 hours to extract flavors.
6
Remove from heat and allow the broth to cool completely in the pot.
7
Refrigerate the covered pot overnight to allow flavors to meld and impurities to settle.
8
Strain the broth through a fine-mesh sieve into a clean container, discarding the solids.
9
Stir in sesame oil, light soy sauce, black soy sauce, and ground white pepper.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 81.5kcal

% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 79.0mg4%
Total Carbohydrate 16.2g6%
Dietary Fiber 4.0g16%
Sugars 8.0g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using canned Szechwan preserved vegetables, rinse them thoroughly under cold water and slice thinly before adding to the pot to remove excess salt.

Do not discard the rehydrated mushroom caps; they are tender and delicious. Chop them and add to stir-fries, noodles, or rice dishes for extra texture and flavor.

This broth yields approximately 1.5 cups of concentrated seasoning liquid. It can be used as a direct replacement for water when cooking rice or noodles, or added to soups for depth.

Store the finished broth in an airtight container in the refrigerator for up to 5 days, or freeze in ice cube trays for easy portioning in future recipes.

Keywords: vegetarian, broth, stock, chinese, mushroom, umami, simmered, soy, sesame, vegan, homemade, aromatic, comfort food, base, scallion, ginger, preserved vegetable, asian, healthy, low calorie

Read it online: https://www.chefs-mate.com/recipe/seasoned-vegetarian-broth-2/