Gastronomixs

Classic vegetable bouillon

A simple yet classic broth that should not be missing in a chef's repertoire. Tsuyu is soy sauce cooked with a lot of dashi.

Makes 10l.

Classic vegetable bouillon

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Ingredients

10

 

shallots

1

 

carrot

16

stalks

celery

2

 

celeriacs

5

cloves

garlic

3

blaadjes

bay leaves

20

 

peppercorns

20

 

coriander seeds

10

 

juniper berries

10

l

water with salt

As needed:

 

tsuyu

Preparation method

  • Clean and finely chop the vegetables. Don't chop them as coarsely as you would for other types of bouillon that take longer to infuse. Chopping them finely will result in the vegetable flavours seeping into the stock more quickly.
  • Put the vegetables, herbs and spices in a pan with cold water and salt and bring to the boil.
  • Set the bouillon containing all the vegetables and herbs to cool for 8 hours.
  • Pour through a strainer lined with a damp passing cloth.
  • Reduce even further and season with tsuyu for additional umami flavour and a light smoky taste.

Serving suggestions

  • As a basic ingredient in clear vegetarian soups.
  • As a basic ingredient in thickened soups.
  • As a flavour enhancer in other dishes.

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