Easiest Way to Make Super Quick Homemade Asian vegetable broth

Asian vegetable broth.

Asian vegetable broth You can cook Asian vegetable broth using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Asian vegetable broth

  1. It’s 3 cloves of garlic.
  2. Prepare 5 cm of piece of ginger.
  3. It’s 200 g of mixed Asian greens, such as baby pak choi, choy sum, Chinese cabbage.
  4. You need 2 of spring onions.
  5. Prepare 1 of fresh red chilli.
  6. You need 5 sprigs of fresh Thai basil.
  7. You need 1 stick of lemongrass.
  8. You need 2 of star anise.
  9. You need 800 ml of clear organic vegetable stock.
  10. You need 1 teaspoon of fish sauce.
  11. Prepare 1 of teaspooon soy sauce.
  12. You need 1 of small punnet shiso cress.
  13. Prepare 1 of lime.

Asian vegetable broth instructions

  1. Peel and crush the garlic, then peel and roughly chop the ginger. Trim the greens, finely shredding the cabbage, if using. Trim and finely slice the spring onions and chilli. Pick the herbs..
  2. Bash the lemongrass on a chopping board with a rolling pin until it breaks open, then add to a large saucepan along with the garlic, ginger and star anise..
  3. Place the pan over a high heat, then pour in the vegetable stock. Bring it just to the boil, then turn down very low and gently simmer for 30 minutes..
  4. A couple of minutes before it’s cooked, throw in your Asian veggies and gently cook until they are wilted but still crunchy..
  5. Serve in deep bowls seasoned with fish sauce and soy sauce, sprinkle with herbs, cress, spring onion and chilli and then serve with a lime wedge.

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