By Juna
How to: Broth
7 steps
Prep:15minCook:1h
Another easy thing to make at home.
Collect the vegetable scraps and cook in double its quantity in filtered water, and whole spices.
One of my favorite is a Nameko and shiitake mushroom stalks/stipe are tough so to me the perfect use of such tough stem is to extract all its flavor in a mushroom broth or dashi.
You can literally use all of your kitchen scraps like onion and garlic skin, carrot tops, outer layer of cabbage, mint and oregano stems basically any part of the vegetable that you would throw into your compost.
Updated at: Thu, 02 Nov 2023 18:00:25 GMT
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Ingredients
1 servings
Instructions
Step 1
Wash the vegetable scraps well
Step 2
Dry roast the spices except for the cardamom in a pan for one minute to activate their oils
Step 3
Add to a stock pot the vegetable scraps, the spices and water. Make sure the water is well above the vegetable level.
Step 4
Reach a boiling temperature, then lower the temperature to low and allow it to simmer for minimum of an hour. Until the water reduces to half.
Step 5
Adding salt to the broth will help keep the broth for longer
Step 6
You can use the broth to cook soups, grains, and legumes in.
Step 7
The broth will keep in the fridge for 3 days, you can freeze as well and that would be good for a month.
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