What is a vegetable broth? The vegetable cooking water. Usually, homemade vegetable broth involves boiling carrots, leeks, celery, herbs (and whatever else lies in the crisp) and then discarding them. It’s a shame, because boiled carrots taste good. I think we – and by that I mean mainly we cooks and cookbook authors – have transferred this discarded habit of meat broths and bone sauces to vegetable broths. It is incomprehensible that boiled bones are best drained a little for a small beef or chicken salad, but then discarded, bones are not food. But carrots do. In Vietnam, and certainly also in other countries (but I know a little about Vietnamese cuisine), there is a whole class of broths made from the cooking water of single types of vegetables: “Canh”, ie carrot, broccoli, spring onions -Canh- and so on. plu. Canh serves as a base for simple soups or is simply placed on a table along with many different dishes.
For this principle of edible broth to work, you should carefully salt the vegetable cooking water so that it then tolerates a drop of soy sauce or misopasto with the salt it contains. And especially important: just cook the vegetables until they have the desired bite. In the next hour, the carrot would release perhaps five percent of its total aroma to the broth, but then only unscented carrot slime remained for the compost. My udon-noodle soup is based on this principle of fasting broth, only slightly refined.
Food waste Udon Noodle soup
- 4 Garlic teeth garlic
- 5 cm fresh ginger root Ginger
- 1 capsicum capsicum
- 1 spoon Salt pepper Salo
- 1 Cepo
- 1 the oil
- 100 G white cabbage cabbage
- 100 G carrots carrot, carrot
- 1 Federation Coriander (preferably with roots, for example from the Asian store) coriander
- 2 the miso pasta miso
- 400 G Udon noodles (cooked and vacuum-packed, from the Asian store, or homemade) Noodles, udon noodles
- 500 G Colic, spinach, Swiss pork, Vietnamese water spinach (rau muong), or other leafy vegetables Cabbage, spinach, thistle
- 4 spring onions spring onion, scallion
- 2 the oil
- 1 a handful Herbs, e.g. Asian basil (Rau que) or long-leaved coriander (Rau ngo gai) coriander
- 1 Lime (or 2 by size) lime
- Vietnamese fish sauce – or soy sauce fish sauce, soy sauce
- (Rice) vinegar with fresh chili rings vinegar, capsicum
1. Wash the coriander, pick the leaves and then use with the other herbs for the decoration. Peel the garlic cloves and ginger and remove the stem from the capsicum. Roughly chop everything together with the coriander roots and stems, then grind in a mortar and pestle with 1 teaspoon of salt. Peel the onion and cut into strips.
2. Briefly fry the onion and spicy pasta in 1 tablespoon of oil, pour in 1.2 liters of water and boil. Cut white cabbage into strips and remove very thick leaf veins. Peel a squash, grate it and slice it.
3. Add the vegetables to the broth, cook for about 6 minutes, then season with misopasta to taste.
4. While the broth is boiling, wash and chop the leafy vegetables and spring onions. Remove thick, hard stems – e.g. of kale – and cut edible stems diagonally into 3 cm long pieces. Cut the bald spots into rings. Fry the leafy vegetables in a large wok or pan along with the spring onions and 2 tablespoons of oil for 2-4 minutes (kale a little longer, water spinach a little longer), stirring constantly.
5. Briefly cook the egg noodles in the soup until the noodles are hot. Pour the soup into large – preferably preheated – bowls. Sprinkle the leafy greens over the noodles. Serve with herbs, lime wedges, fish sauce and chili rice vinegar.
You can vary the vegetables almost any way you like. If you are using vegetables with different cooking times, add them to the broth one at a time. Canh soups are usually served with rice, but rice noodles also work well here.
You may also want to try these tried and tested recipes for udon noodles with truffle and miso butter or udon noodles with kale and walnuts.