Parmesan Broth with Tofu and Vegetables
It’s easy being cheesy! In this case, we are talking about parmesan! Parmesan is a big player in the umami game— cheeses that are aged a long time are full of flavor that can impact any dish in a big way and Parmesan is aged a long time— 24-30 months— so it’s the one to use. Look out for Parmigiano Reggiano, which is the real deal— made in Italy with strict regulations. You can buy the rinds in bags at a lot of markets, or just keep a bag in your freezer and add the rinds as you go.
Today I’m making Parmesan Broth with Tofu, Mushrooms and Peas. Now, normally you might think of stock made of chicken or beef or vegetable, but parmesan rinds hold such flavor they’re going to be the main ingredient to create an amazing broth. All you do is throw everything in a pot and let it simmer for a few hours. The addition of tofu and veg is going to round out the flavors and textures for this light and delicious dish. So, parmesan? Let’s get our chase on!
Flavor Chase is a series exclusively on Pinterest, where I hunt down and cook with umami-packed pantry and fridge items that’ll give your recipes a flavor punch and be your ticket to quick and tasty food. Umami is what they call the fifth flavor after SWEET, SOUR, SALTY, BITTER. It makes your taste buds sing and you’ll always go back for that extra taste. So, join me as I show you step by step quick and delicious dishes that’ll send you on your own flavor chase.
To watch this episode of Flavor Chase, head over to my Pinterest.
Makes 8 cups
INGREDIENTS
1 lb. parmesan rinds
2 tbsp olive oil
1 medium yellow onion, quartered
4 cloves garlic, smashed
12 sprigs flat leaf parsley
1 tsp whole black peppercorns
8 oz firm or extra firm tofu, cut into ½” cubes
1/2 cup frozen peas
4 oz white mushrooms, thinly sliced
METHOD
In a stockpot over medium heat add olive oil along with onion and garlic. Sauté until onions are soft and translucent and browned in spots. Add parsley, peppercorns and parmesan rind along with 12 cups of water. Simmer for 2 to 2 ½ hrs., partially covered until stock is flavorful. Strain out solids with a sieve, rinse out stock pot and return strained stock to pot. Add peas and mushrooms and simmer until mushrooms are tender and peas are cooked— approximately 5 minutes.
To serve, add cubes of tofu into bowls and ladle stock on top, ensuring each bowl gets some tofu and peas. Serve warm.