From the series: Franconian Food for Future - vegan power broth, but a bit Asian tasty
The cold days are not over yet and we long for warm, nourishing dishes with lots of umami for the soul. Add a whole bunch of vitamins on top and we'll be able to defy any nascent colds and feel good even in sleet.
The broth - vegan here, of course - can keep up very well with the meat version in terms of nutrients. I use dried algae in my version. They are rich in vitamins and minerals, are said to have immune-strengthening properties (zinc) and prevent cell damage (selenium and magnesium). Add to this a lot of white cabbage for the necessary portion of vitamin C. Et voila!
The broth tastes very spicy and slightly of miso and algae. It is up to you whether you season it with soy sauce or just salt. Then the broth is more neutral and also tastes great with semolina dumplings.
Ingredients for 4 people:
- 1/2 small head of white cabbage, quartered
- 2 onions with skin, halved
- 1 leek, cut into coarse rings
- 3-4 stalks of celery
- 5 dried shitake mushrooms
- 5 fresh brown mushrooms
- 1-2 hand-sized kombu algae, dried
- 1 sweet apple, quartered
- 1 tsp tomato paste
- 1 tsp dark miso paste made from soya (or a light Genmai miso paste - it is milder in taste)
- 2 carrots, cut into pieces
- 2 cloves garlic, optional
- 2 tsp salt (according to taste)
- 8-10 peppercorns, optional
- 3 tbsp soy sauce, optional
- 2 tbsp good frying oil (roasted sesame oil is fine, but it can be tasted)
- 2.5 L water
Preparation:
Heat the oil in a sufficiently large saucepan and fry the onions, cut side down, and the white cabbage (approx. 3 min.). There should be dark roasted spots. Then mix in the tomato paste and the miso paste and stir briefly.
Now add the rest of the vegetables and pour in the water. Season with salt and add the peppercorns.
Bring the stock to the boil and then simmer on a low heat with the lid closed for 1.5 hours.
NOTE: Remove the seaweed from the broth after about 20 minutes. Otherwise it will taste strongly of algae and drown out the rest of the components.
When the broth is ready, it can be poured through a fine sieve and seasoned if necessary. The miracle is ready!
Depending on your mood, any kind of noodles (Asian noodles as well as soup noodles made from wheat or spelt flour), semolina dumplings or fine pancake stripes go well with this.
You can also enjoy the broth on its own or with vegetables, tofu and more.
There are no limits to your imagination.
Enjoy it and have fun cooking (you can taste it).
xx Dipika
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