Stock With Asian Spices

Recipe from Lynne Aronson and Elizabeth Simon

Adapted by Mark Bittman

Total Time
15 minutes
Rating
4(6)
Comments
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Featured in: Canned Stock: Getting Over The Guilt

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Ingredients

Yield:about 4 cups
  • 2cans (about 4 cups) chicken broth
  • ¼cup fermented black beans, rinsed
  • 1tablespoon coriander seeds
  • 2star anise
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

112 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 8 grams protein; 3131 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients in a medium saucepan, and bring just about to a boil. Turn the heat a little lower, and simmer, uncovered, for about 15 minutes. Strain.

Tip
  • Use for hot and sour soup or as a broth for wontons or for Asian soup-and-noodle dishes.

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4 out of 5
6 user ratings
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Comments

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Mike In South OZ

This is a subtly delicious broth with a Sichuan vibe. I've tried it with some chopped fresh ginger but that made the flavour overly complicated. Plus, it's a great way to use up those fermented black beans you have hanging around just to make Mapo Tofu!

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Credits

Adapted from "The Bowl Food Cookbook" by Lynne Aronson and Elizabeth Simon

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