Рет қаралды 26,180
Did you know that about 39% of food waste comes straight from home kitchens? A great way to use up old scraps and leftover veggies is by making a stock! This vegan vegetable stock is a light and flavorful broth that can serve as a base to simple umami dishes like miso soup, or can be turned into a rich, deep braising sauce for vegetables like Bok Choy.
00:00 - Intro
01:19 - Ingredients
03:15 - Roasting Your Vegetables
05:13 - Steeping the Konbu and Preparing Your Spices
09:55 - Adding The Roasted Vegetables and Aromatics to Your Stock
11:50 - Quick Vegan Miso Soup!
14:06 - Braised Bok Choy
19:05 - Outro
Ingredients:
Onions
Shallots
Corn
Ginger
Garlic Chive Blossoms
Konbu (Optional)
Dried Shitake/Porcini Mushrooms
Toasted Barley
Pearl Barley
Bay Leaf
Star Anise
Smoked Black Cardamom
Licorice Root
Jujubees
Fennel
Cumin
White Pepper
Mushroom Seasoning
Dishes You Can Cook Using The Veggie Stock:
Miso Soup:
Miso Paste
Tofu
Wakame (Optional)
Braised Bok Choy:
Bok Choy
Corn Starch
Oyster Sauce
Light Soy Sauce
White Pepper