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{{#seo:
|title=Japanese vegetable nage (stock recipe)
|titlemode=replace
|keywords=#vegetablenage #freshherbs #wine #fridge #leek #sieving #staranise #butter #litres #boil #seafood
|hashtagrev=032020
|description=Vegetable nage (or Japanese vegetable stock) is very cheap to make and is a great base for many soups and sauces.
}}


===Vegetable nage (or Japanese vegetable stock)===
This very cheap and very easy [[Stock|stock]] is a great base for many [[Soups|soups]] and [[Sauces|sauces]]. It makes around 1750ml, which will last for 4 days in the [[Fridge|fridge]] and [[Freeze|freeze]]s 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|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 flavoured liquid used for [[Poaching|poaching]] delicate foods, typically [[Seafood|seafood]]. A traditional nage is a [[Broth|broth]] flavoured with [[White wine|white wine]], [[Vegetables|vegetables]], and [[Herbs|herbs]], in which seafood is [[Poached|poached]]. The liquid is then reduced and thickened with [[Cream|cream]] and/or [[Butter|butter]].'' - Wikipedia
{{recipesummary
|DatePublished=29th September 2016
|Author=Chef
|ImageComment = Vegetable nage stock is used in [[Tantan soup with ramen, pak choi and mad eggs]]
|Servings = 1750ml
|Difficulty = 2
|TotalTime = 25 minutes
|PrepTime = 5 minutes
|CookTime = 20 minutes
|TotalCalories = 922
|PortionCalories = 922
|Image = [[Image:Tantan soup with ramen, pak choi and mad eggs recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Nice Stock recipe''

4.8/5 

Lovely over noodles.

 [[User:TheJudge|The Judge]] 
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{{RecipeIngredients

| 3 roughly chopped [[Onions|onions]]
| 6 chopped [[Carrots|carrots]]
| 2 chopped [[Celery|celery]] sticks
| 1 chopped [[Leek|leek]]
| 2 [[Cloves of garlic|cloves of garlic]] (lightly bashed, optional)
| 1 quartered [[Lemon|lemon]]
| ½ teaspoon of [[Peppercorns|peppercorns]], pink and/or green ones if you have them, [[Black peppercorns|black peppercorns]] will be fine
| 1 small [[Bay leaf|bay leaf]]
| 4 whole [[Star anise|star anise]] (not optional)
| 2 [[Litres|litres]] of cold water
| Sprig each of fresh [[Tarragon|tarragon]], [[Basil|basil]], [[Coriander|coriander]], [[Thyme|thyme]] and curly leaf [[Parsley|parsley]]
| 200ml [[Dry white wine|dry white wine]].
}}

===Method===
{{RecipeMethod

| Put all ingredients except [[Wine|wine]] and [[Fresh herbs|fresh herbs]] in a large pan and bring to the [[Boil|boil]]
| [[Simmer]] for 10 minutes, then remove from heat
| Add the [[Fresh herbs|fresh herbs]] and [[Wine|wine]]. Allow to cool
| It can be sieved and used straight away, but its best to leave it in the [[Fridge|fridge]] for 24 hours to let flavours infuse before [[Sieving|sieving]]
}}
===Recipe source===

* This recipe comes courtesy of [[Nik and Edwina's Cookbook]], where it is used in their recipe for [[Tantan soup with ramen, pak choi and mad eggs]].
==See also==

* [[Tantan soup with ramen, pak choi and mad eggs]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Oriental cuisine]]
[[Category:Soup and stock recipes]]
[[Category:Nik and Edwina's Cookbook recipes]]
[[Category:Boiled or simmered]]
[[Category:Recipes from other sites]]

<code 'hashtagrev:12032020'>[[Special:Search/vegetablenage|#vegetablenage]] [[Special:Search/freshherbs|#freshherbs]] [[Special:Search/wine|#wine]] [[Special:Search/fridge|#fridge]] [[Special:Search/leek|#leek]] [[Special:Search/sieving|#sieving]] [[Special:Search/staranise|#staranise]] [[Special:Search/butter|#butter]] [[Special:Search/litres|#litres]] [[Special:Search/boil|#boil]] [[Special:Search/seafood|#seafood]]
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Vegetable nage - Revision history

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