clear broth stocks and broth

Asian Soup Broth

I refer to this as “Asian Soup Broth” mainly because I’ve take the influences of multiple Asian cuisines and combined them into one recipe that is a it when I make it.  This is a recipe not for the faint of heart as it takes 24 hours to make and has a lot of ingredients in it.   This broth can be used making a rendition of Pho, Hong Kong noodle soup, Ramen or many other soups.  It can also be used to make a very rich gravy with a definite Asian flair.

Asian Soup Broth
Author: 
Recipe type: Broth
Cuisine: Asian; multiple
Prep time: 
Cook time: 
Total time: 
Serves: 14 servings
 
A very rich broth for those who want to make a noodle soup
Ingredients
  • Meat products
  • 1 large package of chicken feet (called chicken "paws" by the supermarkets in my area)
  • 2 pounds of pork neck bones
  • 2 pounds of pork rib tips

  • Vegetable Components
  • 1 onion
  • 2 carrots
  • 1 head of garlic
  • 1 three inch section of ginger root
  • 4 shallots

  • Spice Mixture
  • 4 star anise
  • 3T black pepper corns
  • 3T coriander seeds; whole
  • 3T cloves; whole
  • 3T mustard seed; whole
  • 3T black cardamom whole
  • One more Ingredient
  • ½ cup brown sugar
Instructions
  1. Cleaning the meats
  2. Bring two pots of water with about 8 cups of water in them to a boil
  3. Place the meats in one pot and drop the temperature to a fast simmer topping off with more water if necessary to cover the meat and leave "head room"
  4. Scoop any scum that rises to the top away
  5. Scorching
  6. Scorch each of the vegetables lightly. This adds a faint smoky element to your broth.
  7. Quarter the onion and chop the carrots into 3 inch lengths
  8. Second Phase
  9. Once the meat has been cleaned and no more scum is rising to the surface of the pot put the meat in the second pot.
  10. Once the pot returns to a boil turn down the heat. You will want to achieve and sustain a slow simmer overnight.
  11. Check occasionally and add water to top up and continue to keep the meat covered.
  12. Simmer overnight for roughly 21 hours (more or less depending on how patient you are, longer is better within reason)
  13. Toasting the spice mix
  14. Just before you add the spice mix to the soup put the spices in a dry saute pan and toast over high heat moving the spices around with a spatula constantly to avoid burning until the spices are all fragrant.
  15. Final Steps
  16. Remove all undesired solids from the broth after 21 hours of cooking has elapsed either using a spider or straining it. If you strain it then it will need return the the pot and temperature brought to a boil and reduced down to a slow simmer.
  17. Reduce to a slow simmer
  18. Add the brown sugar and stir thoroughly
  19. Add the toasted spices and cook for three more hours allowing the flavors of the spices to incorporate.
Notes
If you want to add beef bones substitute one or more of the meat ingredients listed.

 

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