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Gallery Soup Base Recipe Summary Servings: 5
Ingredients Ingredient Checklist 2 pounds chicken carcasses including feet, necks, and backs 1 pound pigs feet 2 cups dried bonito 1/2 cup dried scallops 1/2 cup dried shrimp 2 to 3 pieces dried kombu 5 to 6 dried shiitake mushrooms 1 large onion, quartered 2 carrots, peeled and halved 2 to 3 scallions, trimmed 1/2 apple 1/2 potato 1/4 head of cabbage 1 clove garlic, peeled 1 medium piece ginger, peeled and halved
Gallery Soup Base
Recipe Summary Servings: 5
Gallery
Soup Base
Soup Base
Soup Base
Recipe Summary Servings: 5
Recipe Summary
Servings: 5
Servings: 5
5
Ingredients
Ingredients
- 2 pounds chicken carcasses including feet, necks, and backs 1 pound pigs feet 2 cups dried bonito 1/2 cup dried scallops 1/2 cup dried shrimp 2 to 3 pieces dried kombu 5 to 6 dried shiitake mushrooms 1 large onion, quartered 2 carrots, peeled and halved 2 to 3 scallions, trimmed 1/2 apple 1/2 potato 1/4 head of cabbage 1 clove garlic, peeled 1 medium piece ginger, peeled and halved
Directions
Bring a large pot of water to a boil over high heat. Add chicken and pork and cook for 4 to 6 hours to remove fat. Drain and rinse under cold water; set aside.
Fill a large pot with 32 cups of water. Add bonito, dried scallops, dried shrimp, kombu, and dried mushrooms; bring to a boil over high heat. Add chicken, pork, onion, carrots, scallions, apple, potato, cabbage, garlic, and ginger. Return just to a boil and immediately reduce heat to medium. Simmer, skimming the surface every 10 to 15 minutes for 1 hour.
Continue simmering soup base for 2 hours, skimming twice per hour. Continue simmering until golden and clear, 3 to 5 hours more, adding hot water as needed to keep ingredients covered. Strain and let cool completely before refrigerating or freezing in an airtight container.
Reviews (4)
Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
Reviews (4)
Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 10/09/2013 Recipe is confusing! Step 1—cook meat 4-6hrs, then drain? Waste that nutrition & flavor? 8 qts water on top of meat already cooked to death? What size kombu? 8 qts of water to make 5 servings? Figure 2 c./large serving, that's only 2.5qts. Better idea: skip Step 1, chill overnight, skim fat, not all, or you lose too much. Chicken stock=8 lbs meat, 1 lb veg, 6qts water, this has ~4 lbs meat/fish to 8 qts? Yes, seafood & pork gives big flavor, but still odd proportions. Ramen broth should be rich! Martha Stewart Member Rating: Unrated 01/29/2009 Oh, and the skimming is important because it removes bone fragments and other particles that will be released when the collagen begins to gelatinze--these pieces will ruin flavor, and make your stock cloudy. Martha Stewart Member Rating: Unrated 01/29/2009 So, at the end of step one, you will have bones, skin, muscle and a little bit of fat left in the carcasses/pork feet which you will use in step 2. I've also heard you can use chicken wings alone, if that's all you have access to. Martha Stewart Member Rating: Unrated 01/29/2009 Null, in step one, you are preparing the chicken and pork to make stock. The boiling removes fat, but leaves behind the connective tissue that will be important for the stock. After you have rendered off the majority of the fat in step 1, you spend steps 2-3 attempting to liquefy the connective tissue (collagen, elastin) so that it will become gelatin. The gelatin is what makes the stock stand up and have such great flavor without adding the calories that fat would.Martha Stewart Member
Rating: Unrated 10/09/2013
Recipe is confusing! Step 1—cook meat 4-6hrs, then drain? Waste that nutrition & flavor? 8 qts water on top of meat already cooked to death? What size kombu? 8 qts of water to make 5 servings? Figure 2 c./large serving, that’s only 2.5qts. Better idea: skip Step 1, chill overnight, skim fat, not all, or you lose too much. Chicken stock=8 lbs meat, 1 lb veg, 6qts water, this has ~4 lbs meat/fish to 8 qts? Yes, seafood & pork gives big flavor, but still odd proportions. Ramen broth should be rich!
Rating: Unrated
Rating: Unrated 01/29/2009
Oh, and the skimming is important because it removes bone fragments and other particles that will be released when the collagen begins to gelatinze–these pieces will ruin flavor, and make your stock cloudy.
So, at the end of step one, you will have bones, skin, muscle and a little bit of fat left in the carcasses/pork feet which you will use in step 2. I’ve also heard you can use chicken wings alone, if that’s all you have access to.
Null, in step one, you are preparing the chicken and pork to make stock. The boiling removes fat, but leaves behind the connective tissue that will be important for the stock. After you have rendered off the majority of the fat in step 1, you spend steps 2-3 attempting to liquefy the connective tissue (collagen, elastin) so that it will become gelatin. The gelatin is what makes the stock stand up and have such great flavor without adding the calories that fat would.
All Reviews for Soup Base
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All Reviews for Soup Base
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
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