Basicramenbroth1 Recipes

Steps:

• Mix the first 4 ingredients well.
• Add to the noodles at the time the 'flavor pack' is called for.
• If you're using Miso, DO NOT boil it! add it just before serving. Mix well. Boiling Miso kills it's vital nutrients.
• If you're using Korean Black Bean Paste, add at the same time as the broth mix.Mix well.

Steps:

• Powder the Shittake mushroon in a blender.
• Mix well the first 6 ingredients.
• Put the broth mix and 1 piece of Kombu (dried kelp) into the recipe when the 'flavor pack' is called for.(I couldn't get the automatic computer editor at Recipezaar to accept the word, Kombu, in the ingredients column.).
• Vital, remove the Kombu as soon as the broth starts to boil or it will get strong and bitter.
• If you're using Miso, add it just before serving. Mix well.
• DO NOT boil Miso, that kills it's vital enzymes.
• If you're using Korean Black Bean Paste, add it with the broth mix. Mix well.

Steps:

• Heat olive oil in a large pot over medium-high heat. Add mushrooms and onion. Cook until onions are transparent, about 5 minutes. Add vegetable broth, soy sauce, and oyster sauce and bring to a simmer.
• Reduce heat to low and cover. Let cook for 1 to 3 hours. The longer it cooks, the more flavorful it becomes.

Steps:

• Roast the bones at 400 degrees F.
• until a dark golden brown.
• Drain off any excess oil, and combine all the rest of the ingredients in a large stock pot.
• Cover bones with water and simmer on low for about 3 hours.
• Drain the broth from the other ingredients, and strain the broth through cheesecloth.
• Use as desired.

Steps:

• Chop first 3 ingredients the same size, approximately. Sautee with just a bit of salt and pepper over med/low with a bit of butter or oil until lightly browned or caramelized.
• Add bay leaf, red pepper or cayenne to taste and any other herbs and spices to fit your flavor profile. In my base I add fresh rosemary and thyme, other herbs and spices lend themselves to different cuisines. Mexican; oregano, cumin and maybe some jalapeno. Italian; more rosemary, oregano, marjoram. some fresh parmesan. Asian; a touch of fish sauce, soy sauce, rice wine vinegar and some scallions. Just add flavor, whatever works with your main ingredient.
• Deglaze the pan with white wine, simmer for about 3 minutes, Pour in the broth, any broth, simmer for 10 minutes or so, then add your goodies. Simmer that for a while, thicken broth if you like, make your soup or stew the way you like. Finish in the crock pot, freeze for an anytime soup or stew. Blend it smooth and add bouillon and thicken for a gravy.
• Salt and pepper at the end to taste. If you add too much salt early in the process, as the broth reduces it may become too salty. If this happens, cut a fist size potato in quarters and simmer in the broth until it absorbs the salt, discard potato.
• To deepen the flavor of the broth, add some powdered (whack em into pieces in the food processor) dried mushrooms, not to add mushroom flavor, but to add heartiness to the broth.

Steps:

• Place all the ingredients in a large pot with 3-4 quarts of water.
• Cover and simmer about 1 hour.
• Strain.
• Variations:.
• You can make this recipe in the slow cooker, which I almost always do, on low for 6 hours or on high for 4.
• This broth freezes very well. Keep it on hand in different sized portions for any recipe that calls for stock. Simply defrost in microwave for a few minutes before adding to another recipe.
• You can add more vegetables and herbs, if you wish, but make sure to add more water if you increase the amount of veggies.
• This recipe will make about 16 cups of stock. Easily double the recipe for more.