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–+ servings
Container of veggie stock

Shiitake and radish vegetable stock

A simple but delicious vegetable stock made with shitake mushrooms and Korean radish
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Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Soup
Cuisine: Asian
Keyword: Vegetable stock
Servings: 8
Calories: 18kcal
Author: James Strange

Ingredients

  • 1 Onion medium
  • 12 oz Daikon Korean moo or daikon
  • 5 grams Kombu
  • 2 cloves Garlic crushed
  • 5 Shiitake mushrooms Dried
  • 2.5 liters Water 2.6 quarts

Instructions

  • Cut the radish into slices and peel. Cut the onion in half
    Soup ingredients on a table
  • Add all of the ingredients to a stockpot. Bring to a slow boil, cook for 20 minutes. Skim off any foam the comes to the surface and discard the foam
    Stock pot with the veggie stock ingredients in the pot
  • After 20 minutes turn off the heat and let the stock cool
  • Remove the vegetables from the pot and strain. Place into the refrigirator.
    Container of veggie stock

Nutrition

Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g | Vitamin C: 11mg | Calcium: 25mg | Iron: 1mg
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