Vegetable nage

From Cookipedia


Vegetable nage
Vegetable nage
Vegetable nage stock is used in Tantan soup with ramen, pak choi and mad eggs
Servings:1750ml
Calories per serving:922
Ready in:25 minutes
Prep. time:5 minutes
Cook time:20 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:29th September 2016

Vegetable nage (or Japanese vegetable stock)

This very cheap and very easy stock is a great base for many soups and sauces. It makes around 1750ml, which will last for 4 days in the fridge and freezes very well - we freeze it in 250ml and 500ml containers (most recipes on this site that use it use multiples of these amounts), and also in ice cube freezer bags, so we can pop a couple out for recipes like Crab Linguine which just uses a little. Making Nage creates one of the most comforting aromas in the world.

Nage is the term used in the USA for a flavored liquid used for poaching delicate foods, typically seafood. A traditional nage is a broth flavored with white wine, vegetables, and herbs, in which seafood is poached. The liquid is then reduced and thickened with cream and/or butter. - Wikipedia

Ingredients

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Method

  1. Put all ingredients except wine and fresh herbs in a large pan and bring to the boil
  2. Simmer for 10 minutes, then remove from heat
  3. Add the fresh herbs and wine. Allow to cool
  4. It can be sieved and used straight away, but it’s best to leave it in the fridge for 24 hours to let flavours infuse before sieving

Recipe source

See also

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