Basic Vegetable Broth

Use this basic broth wherever low-sodium vegetable broth is called for in the book. Leftovers can be frozen up to 3 months. For a richer flavor, add 1 whole star anise to the simmering broth.

MAKES 6 TO 8 CUPS

1 teaspoon canola oil

1 medium carrot (about 2 ounces), peeled and coarsely chopped

1 celery stalk, leaves attached, coarsely chopped

6 dried shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed, drained, stemmed, and thinly sliced

3 scallions, white and green parts, sliced into 1⁄2-inch pieces

2-inch piece fresh ginger, peeled, sliced

10 cups water

1⁄2 teaspoon salt

1⁄2 teaspoon black peppercorns

1⁄2 to 1 tablespoon light or dark brown sugar

In a large stockpot, heat the oil over medium-low heat. Add the carrot, celery, mushrooms, scallions, and ginger and cook, stirring often, until softened and fragrant, 3 to 5 minutes. Raise the heat to medium-high and cook, stirring constantly, until sizzling and beginning to brown, 1 to 2 minutes. Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to between medium and medium-low and simmer uncovered, stirring occasionally, 1 hour. Strain through a sieve, pressing on the solids with the back of a wooden spoon to extract the liquid. Discard the solids. Stir the sugar into the broth. Use the broth as directed in the desired recipe. Completely cooled broth can be refrigerated, covered, up to 5 days before using, or placed in freezer bags and stored in the freezer up to 3 months.

{PER SERVING} (about 1 cup, or 1⁄6 of recipe) Calories 30 • Protein 1g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 6g • Dietary Fiber 0g • Sodium 189mg

hancheng

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