One of the most important skills an Asian chef can learn is how to prepare a delicious soup broth.
There are so many memories and good feelings that can be tied back to a good soup stock. Many of us will remember being fed hot soup by grandma when we were kids, especially when we were trying to recover from an illness and had to take warm, nutritious soups as substitutes for complete meals. Even when we lost our appetite, a good soup always warmed our tummy, and our heart. This is the essence of an excellent stock.
A good stock is full of flavour and nutrition, and can be used as the base of many soups, sauces and other recipes. As a chef, you already know how to make a good stock. The question is, how can you make it better?
Give these 5 ingredients a try and see the difference they can make in your stocks and broths.
Boiling up a broth
By now, we’re sure you’re eager to cook up a tasty broth and enhance its flavour with these ingredients. For a taste of some innovative soup and broth recipes, visit our recipes page.
