Asian Stock

Full of flavour...

This versatile stock can be used as the base for a variety of soups such as Pho or Ramen.

3l	water
3	celery sticks, roughly chopped
2	carrots, roughly chopped
2	brown onions, halved
4	garlic cloves, whole
1 tbsp	ginger, peeled and grated
3	star anise
2	cinnamon sticks
2 tsps	peppercorns
5	cloves
2 tsps	salt
1 tbsp	vegetable oil

Add the oil to a large pan over a medium-high heat and fry the onion, carrot and celery until they are lightly charred.
Add the water and bring to the boil then reduce to a medium heat and add all the other ingredients listed.
When the stock is boiling, put the lid on and leave simmering for 2.5 hours.
Using a sieve, separate the liquid from the other ingredients. Discard the vegetable remains as they will be tasteless. Use your stock as required.

Any old vegetables at the bottom of your fridge can be thrown in, which is a great way to cut down on food waste.

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