Vegetable Broth

This image courtesy of Joseph DeLeo A staple in vegetarian dishes, this stock may be frozen for future use to make a variety of soups. Makes4 cups Cooking Methodstir-frying CostInexpensive Total Timeunder 2 hours Make Ahead RecipeYes Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian Five Ingredients or…

Vegetable Broth

recipe image

This image courtesy of Joseph DeLeo

A staple in vegetarian dishes, this stock may be frozen for future use to make a variety of soups.

Makes4 cups

Cooking Methodstir-frying

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Type of Dishsoup, stock

Ingredients

  • 4 leeks, white part only
  • 1 ounce dried black mushrooms
  • 1 tablespoon vegetable oil
  • 10 ounces soybean sprouts
  • 1 carrot, peeled and sliced
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper

Instructions

  1. Remove and discard the tough outer layers of the leeks. Cut the leeks open and in half lengthwise. Wash very well to remove any sand; dry with paper towels. Cut into 1-inch pieces across the leek stalks.

  2. Soak the mushrooms in hot water for 20 minutes, or until soft; drain. Rinse in warm water; drain. Squeeze out any excess moisture. Remove and discard the stems.

  3. Heat a large stockpot and add the vegetable oil. Add the leeks and stir-fry for 1 minute. Add 4 cups water, bring to a boil, and add the black mushrooms, soybean sprouts, carrot, salt, and pepper. Return to boiling again, turn the heat down to medium-low, and cook, covered, for 1 hour. Strain. Cool and store in the refrigerator for up to 5 days or freeze in a tightly sealed container for up to 3 months.

2000 Leeann Chin and Katie Chin

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