Making Agar-Agar Broth OR Water
- 10m Prep Time
- 5m Cook Time
- 1h 10mReady In
A technique for making agar-agar broth or water cubes, ideal for soup dumplings.
Ingredients
- 591 ml broth
- 12.3 ml agar-agar powder
- 118 ml water
- 2.46 ml agar-agar powder
Nutrition (per serving, estimated)
Estimated based off 2 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 20.6 mg
- Iron: 0.45 mg
- Magnesium: 6.86 mg
- Phosphorus: 17 mg
- Potassium: 114 mg
- Zinc: 0.18 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 591 ml broth
- 12.3 ml agar-agar powder
- 118 ml water
- 2.46 ml agar-agar powder
Let's Cook
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Step 1.
In a medium pot (for broth) or small pot (for water) over high heat, bring the liquid to a boil. Reduce the heat to a light simmer, add the agar-agar powder (2½ teaspoons for broth, ½ teaspoon for water), and whisk continuously for 1 to 3 minutes until fully dissolved. If using agar-agar sticks, chop them first and cook 1–2 minutes longer.
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Step 2.
Strain the broth or water through a fine-mesh sieve into a 9-by-13-inch pan (for broth) or an 8-inch-square pan (for water), or a similarly sized heatproof dish. Cool at room temperature for 15 to 20 minutes until partially set, then transfer to the refrigerator, uncovered, to chill until fully set: 20 to 30 minutes for broth, 10 to 15 minutes for water.
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Step 3.
Remove the fully set gel from the refrigerator. Using a thin butter knife, slice the gel into thin strips in one direction, then turn the pan 90 degrees and slice again to create tiny cubes about ⅛ inch. Return the cubes to the refrigerator, uncovered, for up to 2 hours, or tightly cover and refrigerate for up to 2 days. Do not freeze unless already formed into dumplings.