Tiktok Youtube Instagram Pinterest-p

Healing Vegetable Broth

Watch how to make it here

A flavorful and nutrient-dense vegetable broth that can be enjoyed on its own or as a base broth for soup recipes.

Notes:

  1. The remaining bits of cooked vegetables can be used for another recipe or composted.
  2. Store the broth in an airtight container in the fridge for up to 5 days.

Prep Time

5 min

cooking time

1 hour

Servings

6

total time

1 hour 5 min

Difficulty

Easy

Ingredients

1
1 palm-sized daikon radish, peeled
2
2 carrots, cut into baton
3
1 thumb-sized ginger, peeled
4
3 stalks of celery
5
1/2 yellow onion, kept intact
6
6-8 curly kale leaves
7
1 cup parsley, loosely-packed
8
1 piece dried kombu
9
1 oz dried shiitake mushrooms
10
1 tbsp mushroom seasoning
11
2 tbsp soy sauce
12
1 tsp ground black pepper
13
10 cups of water

Cooking Instructions

1
1
Clean and prepare the vegetables.
2
2
In a large pot (about 5.5 quart), add all the ingredients and water. Heat until boiling and turn down to a simmer. Cook for about 1 hour.
3
3
Strain the broth by carefully pouring through a colander. Store in the fridge for up to 5 days.
Facebook
Twitter
LinkedIn
Pinterest
tiff

tiff

View All Posts >

Leave a Reply

Your email address will not be published. Required fields are marked *

ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

RECENT POSTS
ADVERTISEMENT
FOLLOW ME ON
Tiktok Youtube Instagram Pinterest-p
Our gallery
Get Updates In Your Inbox !

Sign up with email to receive news & updates.