Asian Broth

Name: Asian Broth
Ingredients: Bouquet Garni; 2 Star Anise; 1 teaspoon Sichuan peppercorns; Vegetables; 1 Onion, Roughly Chopped; 1 Carrot, Roughly Chopped; 1 Bunch Scallions, Roughly Chopped; 1 1 Inch Piece Ginger; 8 Garlic Cloves, Roughly Chopped; 3 Dried Shiitakes; 3 cups Bok Choy, Roughly Chopped; 1 Bunch Cilantro, With Stems; 3-4 tablespoons Soy Sauce; 8-10 cups Filtered Water (or more if needed)

14 ingredients

6 steps

Ingredients

Bouquet Garni
2 Star Anise
1 teaspoon Sichuan peppercorns
Vegetables
1 Onion, Roughly Chopped
1 Carrot, Roughly Chopped
1 Bunch Scallions, Roughly Chopped
1 1 Inch Piece Ginger
8 Garlic Cloves, Roughly Chopped
3 Dried Shiitakes
3 cups Bok Choy, Roughly Chopped
1 Bunch Cilantro, With Stems
3-4 tablespoons Soy Sauce
8-10 cups Filtered Water (or more if needed)

Directions

1

Tie the star anise and Sichuan peppercorns in a piece of cheesecloth.
2

Combine the onion, carrot, scallions, ginger, garlic, shiitakes, bok choy, cilantro, soy sauce, and water in a large pot and bring to a boil.
3

Reduce heat and simmer uncovered, adding water as necessary to keep the veggies submerged, for about 1 hour, or until the vegetables are very tender and the broth is flavorful.
4

Remove the spice bundle and mushrooms.
5

If you like the taste of the veggies in the broth you can eat it as is but I find that pureeing the veggies with the broth then straining it adds a lot more flavor (and also makes the broth a little thicker).
6

Add your favorite soup ingredients or use for stir fries and/or steaming. Enjoy!