Oriental Vegetable Stock

Soak mushrooms, combine with veggies and water, boil, simmer 30 minutes. Add oil, sugar, soy sauce, reduce, and season.

Vegetarian Vegan Gluten-Free Healthy Stock

Estimated Nutrition

Calories

kcal / serving

120 kcal total

Carbs

per serving

18 g total

Fat

per serving

6 g total

Protein

per serving

6 g total

Cook Time

minutes

Serves

900

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

grams

Sugar

CondimentsSauces

Soy Sauce

Chinese

Liquids

litres

Water

OilsFats

Sesame Oil

Optional

Vegetables

grams

Shiitake Mushroom

Dried or Chinese Black

grams

Chinese Black Mushrooms

Dried or Shiitake

pieces

Carrot

Peeled and roughly chopped

pieces

Spring Onion

Roughly chopped

to 8

Lettuce

Sliced

Method

Rinse the mushrooms, cover with 275 ml of hot water and leave for 30 minutes.

Reserve the strained water and roughly chop the mushrooms.

Put the mushrooms and their water with the carrots, onions, and lettuce in a large pan with 2 litres of cold water.

Bring to the boil, cover, and simmer for 30 minutes.

Strain carefully, add the oil, sugar, and soy sauce.

Return to the heat and boil down to approximately 900 ml.

Season with salt.