Updated: Nov 9, 2020
It took me long enuff to notice that I'd never post about how to make a homemade stock. Many years too long actually. I still don't really know what is the difference between a stock or a broth, although there're answers on the internet. But some differ from one another. Whether this is a stock or a broth, after making this, you never ever look at those ready-made cubes again.
I always make a stock whenever I have some leftover vegetables, especially the leafy greens. You can use any leafy greens you desired. Spinach, kale, or even cai-xin works really well, or you can stick to celery. The idea is, you can use any vegetables you desired. The core ingredients are actually mushrooms, onions, garlic and carrots. They are the ones which will add sweetness and enhance the flavors into an umami bomb.
I usually freeze my stock into ice cube trays; it can be kept in the freezer for about 1 month, probably. These come in super handy. You can use a couple of those ice cube stock for stir-frying or to add flavors to a soup or sauce. Their usage is pretty vast. As I said earlier, once you start making this recipe, you will never look at those bouillon cubes ever again.
Ingredients: (Make about 500ml)
Dried Mushrooms, 5
Yellow Onions Coarsely Wedged, 2
Carrots Coarsely Sliced, 2
Celery / Leeks / Kale / Any Leafy Greens Coarsely Chopped, 2 Stalks
Garlic Crushed With Skins On, 5 Cloves
Red Bell Pepper Deseeded And Coarsely Wedged, 1
Fresh Tomato Coarsely Wedged, 1
Canola Oil, A Drizzle
Sea Salt, Pinch
Black Pepper, Pinch
Fennel Powder, Pinch
Dried Thyme, Pinch
Dried Rosemary, Pinch
Nori Flakes, Pinch
Bay Leaves, 3
Shichimi Togarashi, Pinch
Dried Mushroom Powder, Pinch
Preheat oven to 200 degree celsius or 400 fahrenheit.
Soak dried mushrooms with hot water until soften.
*Do not discard the water.*
Coarsely slice the mushrooms and transfer onto a baking tray.
Add in onions, carrots, celery, garlic, bell pepper and tomato.
Drizzle in oil and lightly season with salt and pepper.
Toss until all the vegetables are well coated.
Wack into the oven and roast the vegetables for about 40 to 60 mins or until browned and lightly charred.
Transfer all the vegetables and liquid into a sauce pot.
Add in the mushroom water, fennel, thyme, rosemary, nori, bay leaves, togarashi and mushroom powder.
Add just enuff water to submerge the vegetables.
Bring it to a boil.
Turn down the heat to low and bring it to a slow simmer.
Cover and cook for 4 to 6 hrs.
*Add more water if needed. Keep the vegetables fully submerged.*
Taste and adjust for seasonings with salt and pepper.
You should get a deep dark brown broth.
Pass the mixture thru a fine strainer over a large bowl.
You can choose to eat or discard the residue.
The broth can be kept in the fridge for about 5 days.
The broth also can be frozen in ice cube trays for about 1 month.