All-Purpose Broth
The Ultimate Umami Base: All-Purpose Broth Recipe (Perfect for All Soups & Stews!)
As the weather gets colder, warm, comforting dishes become a staple. Today, I’m sharing my go-to recipe for an all-purpose broth that elevates any soup, stew, or noodle dish! With this versatile broth, you can add a wonderful depth of flavor to everything from stews and soups to noodles and even congee. Making a large batch ahead of time will significantly cut down your cooking time and make meal preparation so much easier. You can store it in bottles in the refrigerator or portion it out and freeze it for ultimate convenience. ^^
Ingredients- 1 stalk white part of leek
- 1 medium onion
- 1 piece of radish (approx. 5cm thick)
- 5 dried anchovies (for broth, often called ‘DipoRi’)
- 1 handful dried anchovies
- 1 handful dried shrimp
- 2 sheets dried kelp (seaweed, palm-sized)
- 2L water
Cooking Instructions
Step 1
First, prepare the vegetables for the broth. Cut the radish into 4 pieces and halve the onion and leek.
Step 2
For the dried anchovies used for broth, remove their heads and split them in half to remove the insides. This step helps to create a cleaner tasting broth.
Step 3
In a dry, preheated pan, lightly toast the dried anchovies and dried shrimp over low heat, being careful not to burn them. Toasting removes any fishy odors and enhances their nutty flavor.
Step 4
Place the toasted anchovies, dried shrimp, and the dried anchovies for broth (DipoRi) into a fine-mesh sieve or a cheesecloth bag. This makes it much easier to remove all the solids later.
Step 5
In a large pot, add 2L of water. Add all the prepared ingredients except the kelp (radish, onion, leek, and the anchovy/shrimp sachet). Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 15 minutes, then lower the heat to low and simmer gently for another 15 minutes to allow the flavors to fully infuse.
Step 6
To prevent the broth from becoming cloudy or developing a slimy texture, briefly rinse the kelp under running water just before adding it. Add the kelp to the pot during the last 10 minutes of simmering. Be careful not to overcook the kelp, as it can release a bitter taste.
Step 7
Finally, strain the broth through a sieve to remove all the solids. You’ll be left with a rich, flavorful all-purpose broth! Use it immediately while hot, or let it cool before storing.
