Clear Vegetable Stock
by Tarla Dalal

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The Clear Vegetable Stock used for making Oriental soups and vegetable dishes combines vegetables like cabbage, spring onions and celery to give the typical sharpness that is characteristic of most Chinese dishes.

Combined with crisp veggies and peppy sauces, this Clear Vegetable Stock has the potential to transform into tongue-tickling delicacies such as Chinese Vegetable Clear Soup, Mushroom and Vermicelli Soup etc.

Enjoy how to make Clear Vegetable Stock recipe with detailed step by step photos below.

Clear Vegetable Stock recipe - How to make Clear Vegetable Stock

For Clear Vegetable Stock
1/2 cup roughly chopped cabbage
1/2 cup roughly chopped carrot
1/4 cup chopped celery (ajmoda)
2 tbsp chopped spring onions
3 to 4 cauliflower florets

Method
For clear vegetable stock

To make the clear vegetable stock, combine all the vegetables in a deep non-stick pan with 6 cups of water, mix well and cook on a medium flame for 15 to 20 minutes or till it reduces to about ¾th of its quantity.
Strain it using a strainer. Keep the vegetable stock aside and discard the vegetables.
Use the clear vegetable stock as required.

Nutrient values (Abbrv) per cup

Energy	13 cal
Protein	0.5 g
Carbohydrates	2.7 g
Fiber	1.2 g
Fat	0.1 g
Cholesterol	0 mg
Sodium	13.5 mg

Click here to view calories for Clear Vegetable Stock

Clear Vegetable Stock recipe with step by step photos

For the clear Vegetable Sauce

For the Clear Vegetable Stock, scrub the vegetables and wash them to remove any dirt.
Chop all the vegetables and keep them ready. There is no need to chop the vegetables finely or accurately as you just need to simmer them till they leach out all the flavor. Remember the greater the surface area, the more quickly vegetables will yield their flavor. Many people do not even peel the vegetables before chopping, that is your personal preference.
Boil 3 cups of water in a deep non-stick pan. The pan/ pot must be big enough to hold all the vegetables plus a few extra inches of water.
Add the cauliflower. There is no need to be so specific about the vegetables you add. Onions, carrots and celery give the basic vegetable stock a great base flavor, and you can combine them with whatever is easily available like garlic, mushrooms, corn cobs, bell peppers or fresh herbs like rosemary, thyme, parsley and leek. Starchy vegetables like potatoes and turnips will make for a cloudy vegetable stock so try to avoid them.
Add the carrots. You can add any amount of vegetables but, just make sure to have a roughly equal portion of each so the resulting stock will have a balanced flavor.

Add the cabbage to the Clear Vegetable Stock.
Add the celery. This is like a crucial flavoring agent to any stock recipe.
Finally add the spring onions to the Clear Vegetable Stock.
Boil on a high flame for 20 minutes. If you have time, you can simmer the vegetables on a really slow flame for about 30-45 minutes. The flavor will deepen the longer you cook.
Strain the water using a strainer or colander and discard the vegetables of the Clear Vegetable Stock.

Use as required. The basic clear vegetable stock can be made ahead of time. Let it cool completely, then cover and chill, or freeze for up to 3 months.

Clear Vegetable Stock used in

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Brenda

on 08 Apr 18 12:45 AM

Thank you so much for this recipe! I am trying to avoid chicken stock but the vegetable premade veggie stock I have found is either SUPER EXPENSIVE or dark brown with a terrible flavor (Whole Foods brand). I am happy to see the ingredients call for small amounts of each. I make homemade soba/udon soup a few times a week! I will let you know how it is when I try it.

Tarla Dalal

09 Apr 18 08:58 AM

Thank you for your kind words...do try more and more recipes and let us know how you enjoyed it...happy cooking !!

Pooja

on 15 Sep 16 04:33 AM

Till when this vegetable stock can me kept ?

15 Sep 16 09:01 AM

Hi Pooja, Vegetable stock can be stored in an air tight container in the fridge for 2 days, but it looses its flavour so advice you to make it and use it soon.