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Home Cooking 6

Vegetarian Chinese Soup Broth

venividibxtchy | Sep 16, 201711:20 PM

I've been working on my Chinese-at home soups lately, and I'm perplexed as to why my results suck.

I make a mean miso, ramen, udon, and other Asian soups with confidence.

But I've yet to find a recipe anywhere online for a clear, simple CHINESE (-american?) broth that doesn't involve meat & isn't...wrong. I've had vegetarian versions of this type of soup at a few restaurants with similar flavors. Different veggies added, maybe mushrooms, noodles, perjaps veggie wontons...so simple, surely I could replicate, right? WRONG!

This week, I tried simmering basic veggie stock with garlic, ginger, soy sauce...added veggies/mushrooms/tofu/rice noodles. It honestly was so disappointing, while edible & visibly pretty. It tasted straight up like normal European veggie soup with ginger. I've worked with dried mushrooms for my udon recipe (bomb), and I really really don't think that is what I'm missing...

Any insight?

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