Vegetable Broth
Ingredients
-
1
tbsp
olive oil
-
2
large
sweet white onions, finely sliced, skins on
-
1
head
garlic, halved
-
3
stalks
celery, roughly chopped
-
3
medium-sized
carrots, roughly chopped
-
1
cup
dehydrated mushrooms
-
3
tbsp
Kombu Flakes
-
3
tbsp
white miso paste
-
1
small bunch
thyme
-
5
sprigs
fresh parsley
-
5
sprigs
fresh cilantro
-
1
tbsp
black peppercorns
-
15
cups
water
-
to taste
salt
Instructions
- Heat olive oil in a large pot for 30 seconds.
- Add onions, garlic, carrots, and celery; cook for about 20 minutes until reduced by half.
- Stir in dehydrated mushrooms, Kombu, and miso; cook for 1 minute.
- Add thyme, parsley, cilantro, and black peppercorns; stir for another minute.
- Pour in 15 cups of water and bring to a boil, scraping the bottom of the pot.
- Once boiling, reduce heat and simmer for 40-50 minutes until reduced by half.
- Cool slightly, then strain the broth through a mesh sieve, pressing down on the vegetables to release liquid.
Nutrition Facts (estimated)
Servings
2 liters
Calories
50
Total fat
2g
Total carbohydrates
8g
Total protein
2g
Sodium
500mg
Cholesterol
0mg
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