Basic Vegetable Japanese Style Stock

May 28, 2023May 28, 20230 0
Basic Vegetable Japanese Style Stock for your meals
in Stock

Prep

15 min

Cook

60 min

Ready In

75 min

Level

Easy

Rating

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Ingredients

6 kale leaves
2 leeks , white and pale green parts only
2 onions , cut in chunks
6 garlic cloves
2 carrots , cut in chunks
2 stalks celery , sliced
1 turnip , cut in chunks
1 cup winter squash , cut in chunks and skin removed
bouquet garni
4 inchs kombu seaweed
8 -10 cups water

Nutrision Information

Servings Per Recipe
10
Calories
12
Sugar
2g
Fat
0g
Basic vegetable Japanese style stock is a staple in Japanese cuisine and is often used as a base for soups, stews, and sauces. This stock is made from a variety of vegetables, including kale, leeks, onions, carrots, celery, turnip, and winter squash, as well as kombu seaweed and bouquet garni. The result is a flavorful and nutritious stock that can be used in a variety of dishes to add depth and complexity to the flavors. It's perfect for vegans and those on a gluten-free diet.

Instructions

1.Rinse and chop all the vegetables into large chunks.
2.In a soup pot, add the vegetables, bouquet garni, and kombu seaweed.
3.Pour in enough water to fully cover the vegetables, about 8 to 10 cups.
4.Bring the stock to a boil, then reduce heat and simmer for 1 hour.
5.Strain the vegetables and seaweed from the stock and discard.

PROS

This basic vegetable Japanese style stock is a flavorful and nutritious addition to any meal.
It is vegan and gluten-free, making it suitable for a variety of dietary needs.

It’s also low in calories, fat, and sugar.

CONS

The stock can take up to an hour to prepare, which may be time-consuming for some.

Vegetables used to prepare the stock can also be costly, depending on availability and seasonality.

HEALTH & BENEFITS

Basic vegetable Japanese style stock is packed with nutrients from the variety of vegetables used in the recipe. It is a great source of vitamins, minerals, and antioxidants.
It can also help with digestion, boost immunity, and lower blood pressure due to the presence of kombu seaweed.

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