Fast Chicken Soup Base
It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight.
Seafood Gumbo Stock
This stock will give your Seafood Gumbo the richest flavor possible. The addition of fish bones and skins or any leftover seafood will further improve the flavor.
When I am transforming a meat dish into vegetarian, there are certain shortcuts I know: I can use Quorn® or TVP for chicken, and vegetable stock for chicken stock. And, I can use organic mushrooms in place of stewing beef. But for a long time, I didn't have a replacement for beef stock. Sure, I could use vegetable stock, but it wasn't earthy enough, it was too light. So, I invented the stock below for a rich earthy stock for vegan use!
Smoked Turkey Broth
Delicious base for a broth-based soup or a wonderful smoky addition to any recipe calling for chicken, beef, or veal stock. Especially delicious used in mashed potatoes for Thanksgiving!
Instant Pot® Oxtail Broth
The key to most Asian soups is the broth that is used as a base for the dish. This oxtail broth is made quickly in the Instant Pot®, with all the key basic elements expected in a Japanese broth. Simple and luxurious, season it as needed for whatever recipe you use it in.
Great shrimp stock to use as a base for gumbo, etouffee, or any other seafood dish. Freeze in ice cube trays to thaw as needed for later use.
Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian Grocery stores. For those of you who want to do it from scratch there are several recipes out there, but I find this one is easiest. This recipe uses Konbu (also spelled Kombu), a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto sea. This is a good vegetarian broth and enhances the subtle flavor of Japanese cuisine. It is also a bit friendlier to the western chef than katsubuoshi, which is made from dried fish flakes and can be very aromatic.
Marge's Bone Broth
Bone broth is popular for its health properties, but I also like it for its rich, soothing, savory flavor–-and nearly zero calories.
This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.