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Asian-Inspired Vegetable Stock
Source: dLife

A light, fragrant vegetable stock that can be used in Asian soups and entrees.

Prep Time: 20 minutes
Cook Time: 60 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 97.6
Total Carbs 16.8 g
Dietary Fiber 4.0 g
Sugars 4.5 g
Total Fat 1.2 g
Saturated Fat 0.1 g
Unsaturated Fat 0.3 g
Potassium 441.2 mg
Protein 5.4 g
Sodium 247.1 mg
Dietary Exchanges
, 3 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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8 cup  cold water
6 cup  chopped bok choy
1 3/4 cup  fresh cilantro
1 each  large onion
1 each  medium carrots
1 each  small red bell peppers
0.3333 cup  fresh ginger root
1 tbsp  minced garlic
0 1/4 cup  dried shiitake mushrooms
4 tsp  low sodium soy sauce
1 tsp  whole star anise
2 tsp  Chinese 5-spice powder
1 1/2 tsp  black peppercorns
1 pinch  salt and pepper
  1. In a small stock pot or large Dutch oven combine all ingredients except salt and pepper. Heat to boiling.
  2. Reduce heat and simmer, covered, 1 hour.
  3. Strain, pressing lightly on vegetables to extract all juices, discard solids. Season to taste with salt and pepper.
  4. Refrigerate or freeze.

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