100 grams of vegetable stock is about 6.7 tablespoons. One tablespoon of vegetable stock weighs about 15 g, and one teaspoon is about 5 g. It is the savoury base that turns a pot of vegetables into a soup and a pan of rice into a risotto, and a homemade stock tastes of the vegetables that went into it, not of salt.
All figures on this page are approximate, and they come from USDA, measured poured. Savoury liquid made by simmering vegetables and herbs. Soups, risottos, sauces and braising. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from USDA, measured poured. One US cup is 16 tablespoons, so every figure here is the cup weight of 240 g divided by 16, rounded to one decimal place. Savoury liquid made by simmering vegetables and herbs. Soups, risottos, sauces and braising.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of vegetable stock |
|---|---|
| 1 teaspoon | 5 g |
| 1 tablespoon | 15 g |
| 2 tablespoons | 30 g |
| 3 tablespoons | 45 g |
| 4 tablespoons | 60 g |
| 5 tablespoons | 75 g |
| 6 tablespoons | 90 g |
| 8 tablespoons | 120 g |
| 10 tablespoons | 150 g |
| 12 tablespoons | 180 g |
| 1 cup (16 tablespoons) | 240 g |
| 100 g | 6.7 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of vegetable stock is about 6.7 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A risotto for a dinner party (Vegetable Stock)
A risotto for four uses 16 tablespoons of vegetable stock, about 240 g, added a ladle at a time to the rice. The stock should be hot when it goes in, because cold stock shocks the rice and makes the risotto cook unevenly, and it should be added slowly, so the rice absorbs it gradually. Sixteen spoonfuls is a cup, and a risotto for four needs about four cups, so this is just the start of the stock.
A soup for a winter lunch (Vegetable Stock)
A soup for four uses 12 tablespoons of vegetable stock, roughly 180 g, poured over the sautéed vegetables and simmered until they are tender. The stock gives the soup its savoury depth, and it should be seasoned at the end, because stock varies in saltiness and seasoning early can make the soup too salty as it reduces. Twelve spoonfuls is the base of the soup, and more stock can be added if the soup is too thick.
Braising a pot of beans
Braising a pot of beans uses 10 tablespoons of vegetable stock, about 150 g, poured over the beans with garlic and herbs. The stock keeps the beans moist as they cook slowly in the oven, and it gives them a savoury flavour that water never could. Ten spoonfuls is enough for a small pot, and the beans should be checked halfway through, with more stock added if the pot looks dry.
Getting it right in your kitchen
Vegetable stock matters because it is the flavour base of soups, risottos and braises. A soup made with stock tastes savoury and deep, while a soup made with water tastes flat, and the same is true of a risotto or a braise. Homemade stock tastes of the vegetables that went into it, while shop-bought stock is saltier and more uniform. At 240 g per cup, a tablespoon weighs about 15 g, so 100 g is about 6.7 tablespoons. The practical rule is to keep the stock hot when adding it to a risotto, because cold stock shocks the rice, and to season at the end, because stock reduces as it cooks and seasoning early can make the dish too salty.
When should you weigh vegetable stock instead of measuring it in tablespoons? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed cake, and it removes the biggest source of variation in home cooking: the way ingredients pack into a spoon or a cup. Put the bowl on the scale, press tare, and add the vegetable stock until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, but for anything where precision matters, the scale is the tool to reach for.
Storage. Refrigerate up to 5 days; freeze up to 3 months.
- Keep stock hot when adding it to a risotto; cold stock shocks the rice.
- Season at the end, because stock reduces and salt concentrates as it cooks.
- Freeze homemade stock in portions for up to 3 months.
Frequently asked questions
How many tablespoons is 100 grams of vegetable stock?
100 grams of vegetable stock is about 6.7 tablespoons, poured, using the USDA value of 240 g per cup. One tablespoon weighs about 15 g. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of vegetable stock?
One tablespoon of vegetable stock weighs about 15 g, and one teaspoon is about 5 g. Stock is slightly denser than water, because of the dissolved solids from the vegetables, so it weighs a little more per spoonful.
Can I use water instead of vegetable stock?
You can, but the dish will taste flatter: stock adds a savoury depth that water cannot. For a soup or a risotto, where the liquid is the base of the dish, stock is worth using. For boiling pasta or blanching vegetables, water is fine, because the liquid is thrown away.
How do I make vegetable stock at home?
Simmer chopped onion, carrot, celery, garlic and herbs in water for about an hour, then strain it. Do not add salt until the end, because the stock reduces as it cooks. Homemade stock keeps in the fridge for 5 days and in the freezer for 3 months.
How long does vegetable stock keep?
Homemade stock keeps for 5 days in the fridge and 3 months in the freezer. Shop-bought stock keeps for about a week in the fridge after opening. If it smells sour or looks cloudy, throw it away.
Common mistakes to avoid
The most common mistake is adding cold stock to a risotto, which makes the rice cook unevenly; keep the stock simmering in a separate pan. The second mistake is seasoning a soup before the stock has reduced, because the salt concentrates as the liquid evaporates; season at the end. The third mistake is using a stock cube and calling it stock, when a cube is mostly salt and the flavour is one-dimensional; use a good liquid stock for soups and risottos. Finally, do not keep homemade stock in the fridge for more than 5 days, because it spoils; freeze it in portions for up to 3 months.