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When I make Chinese dishes like congee or soup of some kind, I sometimes don’t have the time to make a really full bodied broth.
Western style bouillon doesn’t quite do it for me (doesn’t feel ‘intense’ enough and also has different flavor profiles). I have these stock cubes made with ginger and garlic, I use that and dashi, and then I brew a cup of any black tea I’ve got (oolong or regular black tea) and I put it into my soup.
Tea- based cooking is super common and I use it for soup in this way, I also use it to smoke tofu and chicken and duck.
@skinnylatte Where do you get the ginger-garlic stock cubes? Those sound yummy.
@leapingwoman can you see the links here? you can download the photo of the product and bring it to an asian store, or buy from this link