Description
Use this broth to build the perfect bowl of warmth, filled to the top with noodles and topped with yummy potstickers!
Ingredients
Units
- 2 large roma tomatoes, cut into quarters
- 3 large brown onions, thinly sliced
- 2 carrots, peeled and sliced thinly
- 2 sticks of celery, sliced
- 2 Tbsp miso
- 1 Tbsp oil
- 1 Tbsp water
- 5cm knob of ginger
- 20g dried mushrooms/sub for 125g brown mushrooms* (optional)
- 2 sliced spring onions (optional)
- 1 lime
- soy sauce
- 400g beef or chicken bones** (optional)
Serving Suggestions:
- Addictive Chilli Garlic Sauce
- Spinach And Mushroom Potstickers
- 1 thinly sliced spring onion
- fresh mint and coriander
- noodles
- fresh lime
Instructions
- Preheat the oven to 180C.
- In a small bowl, combine the miso, water and oil, and set aside.
- Peel and thinly slice two of the onions, reserving the third for flavouring the broth at the end.
- Place the sliced onions, mushrooms, carrots, celery, tomatoes and spring onions in a high sided baking tray and drizzle over the miso mixture. Massage the vegetables and miso mixture together until everything is evenly coated.
- Place the veg into the oven to roast, stirring every so often to prevent burning, for 40mins – 1 hour, or until the veg is a deep golden brown. Some veg may get brown quicker than the rest, simply remove those bits and leave the rest to get a nice even colour. Getting the veg well caramelised is essential in building a good broth base.
- Once the veg has caramelised, scrape all the veg and sticky roasted bits into a large stockpot, along with 2L of water. Simmer the mixture for 20 minutes.
- At this point, you have a basic broth that can simply be seasoned with salt and used in risottos and sauces. Follow the remaining steps to achieve a broth that is rich, smokey and just slightly sour, perfect for Asian recipes.
- When the broth has simmered for 20 minutes, place a frying pan on high heat. Quarter the reserved onion, and slice the ginger into half centimetre rounds. Once the pan is smoking hot, add the onion and ginger and cook until charred on both sides. Add the charred ginger and onion to the broth, and cook for a further 10 minutes.
- Once the broth is reduced, and flavourful, strain off the vegetables, and reserve the broth. Season the broth with lime and soy sauce to taste.
- To serve simply ladle the broth into bowls and add in your favourite accompaniments, garnishes and sauces, like noodles, potstickers, spring onions, chilli garlic sauce, sprouts or sriracha.
Notes
- **If you add bones, these can be roasted along with the veg, in a separate tray, until golden and crisp, then added to the water to make the broth
- If you are not using your broth to make an Asian style noodle soup, just simply season it with salt and omit the lime and soy. This will make it a more neutral base suitable for risotto, soups and sauces.
- Category: Soups
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1
- Calories: 191.01kcal
- Sugar: 4.97g
- Sodium: 1039.25mg
- Fat: 5.07g
- Saturated Fat: 0.89g
- Unsaturated Fat: 3.83g
- Trans Fat: 0.01g
- Carbohydrates: 31.63g
- Fiber: 4.64g
- Protein: 5.76g
- Cholesterol: 13.65mg
