What is vegetable broth? vegetable cooking water. Homemade vegetable broth typically involves boiling carrots, leeks, celery, and herbs (and everything else in a crisper) and then throwing them away. It’s a pity that boiled carrots taste great. I think we (mainly chefs and cookbook writers) have moved this disposable habit from meat and bone sauces to vegetable broths. Boiled bones are best served in small portions of beef or chicken salad, but discarded bones are not food. But carrots do. In Vietnam, and certainly in other countries (but I know a little bit about Vietnamese cuisine), there are all kinds of broths made from individual vegetable types of cooking water. “Canh”, i.e. carrot canh, broccoli canh, green onion – Canh – and so on. Canh is used as a base for simple soups or simply placed on the table with a variety of dishes.
For the waste-free broth principle to work well, you need to carefully salt the vegetable boiling water so that it can withstand some of the salt contained in the soy sauce or miso soup later. And most importantly, cook only until the vegetables are cooked to your liking. For an hour after that, the carrots gave about 5% of the total flavor to the broth, but all that was left was unscented carrot pulp for composting. My udon noodles are based on the food waste-free broth principle and are only slightly refined.
Udon noodles without food waste
- 4 garlic cloves garlic
- 5 centimeter fresh ginger root ginger
- One chili pepper chili
- One teaspoon salt pepper salt
- One onion
- One el Oil
- 100 G white cabbage cabbage
- 100 G carrot carrots, carrots
- One Union Coriander (preferably with roots in Asian stores, for example) coriander
- 2 el miso soup Miso
- drive in
- 400 G Udon (Cooked and Vacuum Packed, Asian Store or Homemade) Noodles, Udon
- 500 G Kale, spinach, chard, Vietnamese water spinach (rau muong) or other leafy vegetables Cabbage, Spinach, Beetroot
- 4 spring onion wave, wave
- 2 el Oil
- One zoom Herbs, such as Asian basil (Rau que) or long leaf coriander (Rau ngo gai) coriander
- One Limes (or 2 depending on size) Lime
- Vietnamese Sauce – or Soy Sauce fish sauce, soy sauce
- (Rice) Vinegar and Fresh Chili Rings vinegar, chili
One. Wash the coriander, pluck the leaves and use it later with other herbs for garnish. Peel the garlic and ginger and remove the tops of the peppers. Roughly chop everything along with the coriander root and stem, then grind it in a mortar and sprinkle with 1 teaspoon of salt with a pestle. Peel the onion and cut into strips.
2. Lightly fry the onion and seasoning in 1 tablespoon of oil, pour 1.2 liters of water and bring to a boil. Cut the white cabbage into strips and remove the very thick leaf veins. Peel and chop the carrots.
three. Add vegetables to the broth and boil for about 6 minutes, then season with soybean paste to suit your taste.
4. While the broth is boiling, wash and trim the leafy vegetables and green onions. Remove thick, tough stems, such as kale, and cut edible stems obliquely into 3 cm lengths. Cut the green onion into rings. In a large wok or pan, stir-fry the green onion and 2 tablespoons of oil for 2-4 minutes (a little longer for kale, a little longer for spinach), stirring constantly.
5. Lightly simmer the udon in the broth until the noodles are hot. Pour the soup into a large bowl. Preferably pour into a preheated bowl. Sprinkle leafy greens over the noodles. Serve with herbs, lime wedges, fish sauce and chili rice vinegar.
You can change the vegetable in almost any way you like. If using vegetables with different cooking times, add them to the broth one at a time. Canh soup is usually served with rice, but rice noodles also work well here.
Would you like to try these can-do recipes for udon noodles with truffle and miso butter or udon noodles with kale and walnuts?