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Old 05-30-2010, 02:11 PM   #1
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How to get delicate Asian Broth?

I've googled recipes but they all seem heavy on the ginger. I'm wanting that rich but light yet flavorful broth that often has won tons in it. The other day I had a wonderful soup made only of broth, rice noodles, and cabbage. That was at a Thai place. Heaven.

How do they get the broth so flavorful but yet so light at the same time? By flavorful, I mean that you cannot pick out the flavor of ginger or garlic, etc. I could detect a hint of sesame oil, though.

fyi, I've got a pot of chicken stock simmering on the stove. Only cooked bones, left over legs, and roasted necks, onion, and celery seed in it. I like to make a generic stock to use with other things later on.

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Old 05-30-2010, 10:54 PM   #2
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All my recipes just use a low-sodium chicken or vegetable broth. Stock would be too strong for me.
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Old 05-31-2010, 12:04 AM   #3
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I like this:
1 cup chicken stock/broth
3 cups water
2 TBSP Fish sauce
1 TBSP Lime juice
2 Tsp Sugar
Few shakes each of dried onion and garlic flakes.
Adjust seasonings to taste.
(I add a squirt of Sriracha sauce for heat sometimes.)
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Old 05-31-2010, 09:48 AM   #4
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I make this one.

1 tsp. vegetable oil
4 scallions, white parts halved lengthwise and cut into 1 1/2 inch pieces greenparts thinly sliced for garnish
1 inch piece of fresh ginger peeled and cut into matchsticks
1 garlic clove smashed and peeled then minced
4 cups low sodium chicken broth (I use Kitchen Basics brand)
1 tbsp fish sauce
1 tbsp fresh lime or lemon juice
Heat oil over medium high in a large saucepan
add scallion whites, ginger and garlic; cook until onions soften about 3 mins.
Add stock and fish sauce bring to a boil and cook until flavors blend, about 5 mins.

At this point you can stir in seafood, thinly sliced meat,fish, whatever you like. Finish off with fresh lemon or lime juice.
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Old 06-01-2010, 09:57 AM   #5
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TTB why don't you try using dashi, and some bonito flakes in your broth, they are a wonderful addition...
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Old 06-01-2010, 10:25 AM   #6
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I love the thread title though. "How to get delicate Asian Broth?"

First, find a delicate Asian....
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Old 06-01-2010, 10:39 AM   #7
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First, find a delicate Asian....[/QUOTE]

Then what, then what Bigdaddy!!!
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Old 06-01-2010, 01:06 PM   #8
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What I believe you're talking about is Wor Won Ton Soup.

Here is a link to a nice recipe, light on the ginger yet full of flavor:
Cantonese Wor Wonton Soup Recipe

Enjoy!
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Old 06-01-2010, 02:57 PM   #9
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Then you need to find a big enough pot for the Asian...
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Old 06-01-2010, 09:41 PM   #10
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Eeeeeew. lol, :-)

Sorry, should that have been Oriental broth, instead - or what? I never know what is PC anymore.

Thanks for the ideas, everyone. I'll try each thing and see how it goes. I still think there is some secret to the broth so many Asian/Oriental restaurants use. Not just what you put in it but how the actual broth/stock is made must be a little different. I found a recipe online that said to bring the chicken parts to a boil, drain and then add fresh water and simmer. Maybe I'll try that next time.
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