I like making simple noodle broth dishes, they're quick and healthy, refreshing in summer and warming in winter. But it's always been a pain to do one quickly without using stock or flavour concentrate, or tinned consomme. Wine isn't appropriate, and water doesn't cut it. The bought concentrates from the Chinese shop are very salty, or too hot, or just come in HUGE packs. I found a recipe for Vegetable Pho by Sophie Grigson in the Waitrose food magazine for July 2005, which is fairly standard, but did include this roast vegetable stock. It's my intention to make it once to try it, and if it works, make it in quantity and freeze in portions enough for 2-3 servings. This amount serves 4, supporting 125 gms rice noodles, lots of veg and 150gms tofu for the protein.
- 6 cm root ginger, sliced thickly
- 1 large onion, cut into 8 wedges
- 3 whole star anise
- 1 cinnamon stick
- 3 carrots, quartered lengthways
- 3 stems celery, thickly sliced
- 1 leek, trimmed and thickly sliced
- 2 bay leaves
- 1 tbsp vegetable oil
- 2 litres water
- 3 tbsps soy sauce
- 0.5 tbsp caster sugar
Preheat oven to Gas Mark 8. Toss the veg and spices in the oil, and tip into a roasting pan. Roast for half an hour, until the veggies are patched with brown. Transfer to a big pan, scraping all the residues in. Add water, soy sauce and sugar. Boil and simmer for 30 minutes. Strain.