This vegetable stock serves as a great base for any type of Asian clear soup, such as my vegetable and udon noodle soup, and can be made ahead and frozen.
1 tbsp vegetable oil
2 medium red onions, finely diced
15 slices ginger
10 garlic cloves, crushed
1 tbsp sea salt
3 medium carrots, peeled and sliced
6 celery sticks, sliced
10 spring onions, trimmed and cut into 5cm lengths
¾ cup finely sliced coriander, roots and stems
6 litres cold water
1. Heat oil in a large stockpot, add onions, ginger, garlic and salt, and saute over high heat for one minute. Add carrots, celery, spring onions and coriander, reduce heat and saute, stirring often, for a further three minutes or until vegetables are lightly browned.
2. Add water to the pot and bring to the boil. Reduce heat to a gentle simmer, skimming the surface with a ladle to remove any impurities.
3. Reduce heat until the surface of the stock is barely moving and cook for one hour, skimming as required.
4. Remove stock from stove and strain through muslin. Cool, then store, covered, in the refrigerator for up to three days or in the freezer for two to three months.
This stock is the base of my fresh vegetable and udon noodle soup recipe.
Find more of Kylie Kwong's recipes in the Good Food Favourite Recipes cookbook.