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5 from 1 vote

Rich, Delicious Vegetable Broth!

If you want to make a delicious soup, you have to start with a soup base or a broth that is so flavorful it will stand on its own. In order to do that we have to concentrate the flavor of vegetables in some way. In this case, we are going to roast them to the point that they are lightly caramelized which intensifies their flavor without destroying the integrity of the vegetables. Then we will extract those flavors by adding water and briefly simmering them until the vegetables are just translucent.
Course: Cooking Basics
Cuisine: World
Keyword: broth, vegan
Servings: 8 cups
Calories: 46kcal

Ingredients

  • 2 stalks celery
  • 2 medium carrots
  • 2 large yellow onions reserve peels
  • 1 large bulb garlic
  • 1/2 cup dried seaweed Wakame, Dulse, or Lavar (Nori)
  • 3 tablespoons white soy miso
  • 1 cup dried shiitake mushrooms whole or sliced
  • 10 cups filtered water

Instructions

  • Cut celery and carrots into 1/8-inch slices. Julienne onions into 1/4-inch strips. Toss thoroughly, breaking onion sections apart, and place on a parchment paper covered baking sheet. Cut garlic bulb in half and place cut-side down baking sheet.  
  • Transfer to an oven that has been preheated to 300º. Roast, uncovered for fifteen minutes. Check vegetables and turn them over with a pair of tongs. Covering up any edges that are beginning to brown. We want the vegetables to attain a golden color but we do not want the edges to scorch or char.
  • Return to oven and repeat process three or four more times up to one hour and fifteen minutes or until the vegetables are limp and developing a golden color.
  • Remove from heat and transfer to an uncovered 3-quart saucepan. Remove garlic from skins and add back to the vegetable mixture.
  • Stir in ten cups filtered water (or the best water you have) and move to stovetop. On medium-high heat, bring to a soft boil or fast simmer. This should take about fifteen minutes. The vegetables should be nearly done at this point and the broth should have a lovely golden hue.
  • Add the onion skins and the seaweed. Reduce heat to a slow simmer for five minutes.
  • Strain liquid  into a warmed heat-proof bowl, pressing gently. (To prevent breakage, heat the bowl in the microwave for one minute or submerge in hot water.)
  • Stir in miso.

Notes

Nutrition

Calories: 46kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 274mg | Potassium: 196mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2595IU | Vitamin C: 4.1mg | Calcium: 31mg | Iron: 0.3mg