Vegetable Stock: Best Preparation Methods

1. Instant Pot Method (Best for Time and Nutrient Retention)

Ingredients:

• 1 medium onion (quartered, leave skin on for color)
• 2 medium carrots (cut into chunks)
• 2 celery stalks (cut into chunks)
• 2 cloves garlic (smashed, unpeeled)
• 1 small potato (optional, for added body)
• A handful of fresh parsley or cilantro stems
• 1 small bay leaf
• 5-6 black peppercorns
• 6-7 cups of water

Instructions:

1. Wash and chop vegetables into chunks.
2. Add all ingredients to the Instant Pot with water.
3. Close the lid, set the valve to “Sealing.”
4. Pressure cook on High for 15 minutes.
5. Allow pressure to release naturally (10–15 minutes).
6. Strain through a fine mesh strainer, cool quickly, and store.

2. Slow Cooker Method (Best for Richness and Depth of Flavor)

Ingredients:

• Same as above.

Instructions:

1. Wash and chop vegetables into chunks.
2. Place all ingredients in the slow cooker with water.
3. Cook on Low for 6–8 hours or High for 4–5 hours.
4. Strain through a fine mesh strainer, cool quickly, and store.

3. Stovetop Method (Simple and Quick)

Ingredients:

• Same as above.

Instructions:

1. Wash and chop vegetables into chunks.
2. Place all ingredients in a large pot with water.
3. Bring to a boil, then reduce to a simmer.
4. Cook uncovered for 30–40 minutes.
5. Strain through a fine mesh strainer, cool quickly, and store.

Vegetable Pho Broth

A rich, flavorful, and aromatic broth perfect for a vegetarian pho.

Ingredients:

• 1 large onion (halved, charred)
• 1 large piece of ginger (about 2 inches, sliced, charred)
• 2 medium carrots (chopped)
• 2 celery stalks (chopped)
• 1 handful of mushrooms (cremini or white)
• Diakon radish (chopped, charred)

• green cabbage

• 4 cloves garlic (smashed)
• 2 cinnamon sticks
• 4 star anise
• 5-6 whole cloves
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds

• 1 tsp black peppercorns

• 5-6 cups water
• 1 tbsp soy sauce (optional for umami, omit for sodium-free)
• Fresh herbs (cilantro, Thai basil, or parsley)

For Pho

• 1 king oyster mushroom
• 1 handful bean sprouts
• few sprigs Thai basil
• 1/2 package pho rice noodles (medium thin)
• 1 red Thai chili
• Optional - Tofu shallow fried/air fried or Boiled and fried egg

Instructions:

1. Char the Onion and Ginger:
   • Place the onion and ginger cut-side down in a dry pan over medium-high heat.
   • Cook until slightly charred (about 5 minutes).
2. Toast the Spices:
   • In the same pan, lightly toast cinnamon sticks, star anise, cloves, coriander seeds, and fennel seeds until aromatic (2–3 minutes).
3. Combine Ingredients:
   • In a large pot or Instant Pot, add charred onion, ginger, toasted spices, carrots, celery, garlic, black peppercorns, and water.
4. Simmer:
   • Stovetop: Bring to a boil, then reduce heat and simmer for 40–50 minutes.
   • Instant Pot: Cook on High Pressure for 15 minutes, then let the pressure release naturally.
   • Slow Cooker: Cook on Low for 6–8 hours.
5. Strain the Broth:
   • Use a fine-mesh strainer to remove solids, leaving a clear, aromatic broth.
6. Add Finishing Touches:
   • Stir in soy sauce (optional) for added umami or leave sodium-free. Garnish with fresh herbs if desired.