STOCK*****Asian Stock

By Unblond1

Use for Asian soups or udon noodle bowls, potsticker soup, etc.

Ingredients

• 4 cloves of garlic, smashed
• 1 1" piece of ginger
• 2 sticks of lemongrass, bashed
• 7 or 8 Kaffir lime leaves
• 2 star anise
• 4 green cardomom pods
• 1 teaspoon Sichuan peppercorns
• 1 teaspoon coriander seeds
• 2 scallions, roughly chopped
• 1 slice of onion, roughly chopped
• 1 stalk celery, roughly chopped
• handful of cilantro stems, chopped, if on hand
• 3 dried shiitake mushrooms, whole
• 9 cups organic chicken, beef or vegetable stock, or combination

Preparation

Step 1

Add all ingredients to a large pot, place over high heat, and bring just to the boil, then turn down very low, cover and gently simmer for 30 minutes. Strain through a coffee filter or cheesecloth, cover and refrigerate or put in ziplock bags and freeze.

These quantities make 7 1/2 cups

For 1 cup:

Calories 15.6
Total Fat 0.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 732.0 mg
Potassium 422.4 mg
Total Carbohydrate 0.7 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 3.0 g