Chinese Vegetarian Broth
|Vegetable oil||1 Tablespoon|
|Thin fresh ginger slices||8|
|Garlic||3 Clove (15 gm), crushed|
|Onion||1 Large, cut into 1 1/2 inch squares|
|Green onions||4 , cut into 2-inch pieces (Including Tops)|
|Water||9 Cup (144 tbs)|
|Carrots||4 , cut into 1/2 inch thick slices|
|Celery stalks||2 , cut into 2 inch pieces|
|Soy sauce||2 Tablespoon|
|Star anise pod||1⁄2|
|Toasted sichuan peppercorns||1⁄2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
Heat oil in a large stockpot over medium-high heat.
Add ginger, garlic, onion, and green onions and cook, stirring, for 2 minutes.
Add remaining ingredients and bring to a boil.
Reduce heat, cover, and simmer for 1 1/2 hours.
Strain broth, discarding vegetables and seasonings.
Serving size: Complete recipe
Calories 459 Calories from Fat 149
% Daily Value*
Total Fat 17 g26%
Saturated Fat 2.3 g11.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5820.6 mg242.5%
Total Carbohydrates 73 g24.2%
Dietary Fiber 16.8 g67.1%
Sugars 28.3 g
Protein 11 g22.3%
Vitamin A 866.6% Vitamin C 115.1%
Calcium 27.1% Iron 23.1%
*Based on a 2000 Calorie diet