Asian Inspired All-Purpose Broth

I know creating a homemade broth can sound daunting and labor intensive, but it really one the easiest things we can make in the kitchen!  I havn’t found a store bought broth I love, they are either too salty, too carrot-y or taste like water.  I fell in love with the process of making my own broths because it allows me to use up all the veggie scraps I would usually throw away or compost along with any items that may be expiring soon.  Also contolling the quality of my ingredients and salt intake is always a win win!

This broth below does have an Asain flare.  I have added tons of immune boosting ingredients like garlic, ginger, seaweed and mushroom powder.  It is such a versatile staple –  use as a base for yummy soups or instead of water when you cook rice or quinoa for added flavor.  I enjoy just sipping on warm broth in the afternoons or evenings.  If you ever expiriment with no-oil cooking, use broth to sautee your onions and garlic to create a fabulous base flavor in your recipes.  They possibilities are endless, I hope you enjoy this broth as much as I do!

Spicy Veggie Broth

 

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Prep time

20 mins

Cook time

2 hours

Total time

2 hours 20 mins

 

Use this go-to broth recipe to spice up so many recipes. Homemade broths are one of the best ways to use up the ingredients you have on hand, so do take creative freedom based on what's in your fridge.

Author: Bekah Rife

Category: Broth, Soup

Cuisine: Asian Inspired, Plant-Based, Vegan

Serves: 8-10 cups

Ingredients

• 10-12 cups filtered water
• 1 onion, medium dice
• 5 cloves garlic, peeled and roughly chopped
• 2 inches ginger, peeled and roughly chopped
• 1 jalapeno pepper or habanero, small dice
• 1 cup carrots, medium dice
• *2 cups fresh herbs (I used parsley with stems, tarragon and basil)
• 2 green onions, roughly chopped
• 3 cups any veggie green veggie you have on hand (I used brocolli stalks and kale stalks)
• 2 tablespoons mirin
• 1 tablespoon salt
• 1 tablespoon mushroom powder
• 1 tablespoon miso paste
• 1 tablesoon rice vinegar
• Pinch of seaweed flakes (optional)

Instructions

1. Pace all your ingredients into a large stockpot. Fill 10-12 cups filtered water depending on the size of your pot.
2. Bring to a boil, then reduce heat to a simmer. Simmer for 1.5 - 2 hours. Check periodically to stir and make sure the veggies are always covered with water, add more filtered water if need. At the end of the simmer taste the broth and adjust seasoning if need.
3. Remove from heat and allow to cool for 20 minutes. Strain the broth and use immediatly. Compost cooked veggies.
4. If not using right away refigerate or freeze in an airtight container. The refridgerated broth will last up to one week. Use all week as soup stock, in place of water to cook rice and grains, or in place of oil to sauttee onions, garlic and veggies with.

Notes

*The stems of herbs like parsley and cilantro have tons of flavor, be sure to include the stems when you make broths!

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