Asian Vegetarian Broth Recipe
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Ready in: > 5 hrs
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 2 quarts
Ingredients:
2 medium-size yellow onions, quartered
1 bunch green onions (white and green parts), cut crosswise into several lengths each
1 head Napa cabbage, cored and coarsely shredded
2 medium-size carrots, cut into chunks
3 ribs celery or bok choy leaves, cut into pieces 1/2 bunch fresh cilantro, with stems
4 large dried shiitake mushrooms
1 head garlic, left unpeeled and cut in half crosswise so that each clove has been halved
8 thin slices fresh ginger, left unpeeled
3 tablespoons tamari or another soy sauce
1 star anise
1 teaspoon Szechuan peppercorns, toasted in a dry skillet over medium heat until fragrant
1 teaspoon Chinese 5-spice powder
Directions:
Put the vegetables, garlic, and ginger in the slow cooker. Add cold water to cover by at least 3 inches, and add the tamari and spices. Cover and cook on HIGH until hot, about 1 hour. Turn the cooker to LOW and cook for 5 to 6 hours.
Uncover and let cool to lukewarm. Set a large colander lined with a double layer of cheesecloth or a fine-mesh strainer over a large bowl and pour the broth through to strain. Press the vegetables to extract all the liquid. Discard the solids.
The broth is ready for use and can be refrigerated for 3 to 4 days. Or pour into air tight plastic freezer storage containers, leaving 2 inches at the top to allow for expansion, and freeze for up to 3 months.
This recipe from CDKitchen for Asian Vegetarian Broth serves/makes 2 quarts
Recipe ID: 52312
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