spicy asian soup stock
Prep time: 20 minutes
Total time: About 1 hour, 15 minutes
Makes: about 12 cups stock
14 cups water
2 leeks, sliced
2 bunches of scallions, sliced
1 yellow onion, peeled and quartered
4 carrots, peeled and sliced
10 cloves garlic, peeled and smashed
12 whole peppercorns
3 inch piece of ginger root, peeled and sliced
1 bunch parsely
1 bunch cilantro
1 tablespoon crushed red pepper
Wash vegetables. Combine ingredients in stock pot. Bring to boil on high heat. Cover. Reduce heat to simmer for about 45 minutes. Strain stock and press vegetables for extra liquid. Discard vegetables or pulp for use as a thickener for soup.
Refrigerate for 4-5 days. Freeze for up to 6 months.
Derived from Moosewood Restraunt Daily Special recipe for Asian Soup Stock.