4 Chinese Vegetable Stock Recipes

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These 4 vegetable stock recipes makes cheap and easy chinese vegetarian broths.

It is not easy being a vegetarian. There are so few places serving good vegetarian food and even fewer good recipes for truly vegetarian dishes. So it is good to be able to cook some vegetarian dishes with these handy vegetable stocks. 

Some common vegetables used in Chinese stocks are carrot, radish, dried Chinese mushrooms and soy beans. Packed with vitamins and minerals, they are ideal bases for vegan and vegetarian soups. Here are 4 recipes that you can try. 

Use them to flavour your vegetarian dishes, whether they are braised, stir-fries, sauces or soups. 

Recipe 1: Basic Vegetable stock


  • 1 onion
  • 1 carrot
  • 2 stalks of celery
  • 2 tomatoes
  • 30g dried shiitake / chinese mushrooms
  • 3 litres of water


  1. Rinse the dried mushrooms quickly and soak to rehydrate in a bowl of room temperature water
  2. Wash and cut up the vegetables into big chunks
  3. Place all the ingredients in a soup pot
  4. Add the water, bring to a boil on high heat
  5. Lower the heat to a simmer and cook for 40 minutes uncovered
  6. Strain the stock to remove the vegetables

Recipe 2: Soup stock with fried vegetables 


  • 30ml vegetable cooking oil
  • 1 daikon radish, peeled and cubed
  • 1 carrot, peeled and cubed
  • 2 onions, peeled and halved
  • 4 celery sticks, cut into sections
  • 55g fresh mushrooms
  • 3.1 litre of water
  • 2 tsp salt
  • Pinch of black pepper


  1. Heat the cooking oil in a big pot
  2. Add all the vegetables and mushrooms
  3. Stir fry the vegetables and mushrooms for about 5-7 minutes
  4. Add the water, salt and black pepper
  5. When the water comes to a boil, turn the heat down to a simmer
  6. Simmer for 30 minutes
  7. Strain the soup
  8. Discard the vegetables, mushrooms & spices

Recipe 3: Light vegetable stock


  • 40g olive oil
  • 4 litre water
  • 75g carrot
  • 50g radish
  • 80g celery
  • 40g tomato
  • 100g napa cabbage
  • 120g onion
  • 80g garlic


  1. Wash and cut all the vegetables into equal size pieces
  2. Peel the onion and garlic. Cut into onion and garlic into small pieces
  3. Heat a skillet and add the olive oil
  4. Fry the onion and garlic till they are soft
  5. Add all the cut vegetables
  6. Add the water and bring it to a boil
  7. Lower the heat to a simmer and cook for 2 hours
  8. Remove the vegetables and strain the stock

Recipe 4: Stock with soybean sprouts and bamboo shoots


  • 400g soybean sprouts
  • 2 carrots
  • 1 bamboo shoot
  • 30g dried mushrooms
  • 1 head of corn
  • 4 litre water


  1. Wash and soak the mushrooms till they are soft
  2. Peel, wash and cut the carrot and bamboo shoot into rough pieces
  3. Clean the corn and cut into 1 inch sections
  4. In a big stock pot, add all the water and ingredients
  5. Bring the water to a boil and lower heat to simmer for 2 hours uncovered
  6. Let the stock cool down before straining it

Happy Souping, Phoebe

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