Vegetable Broth 2.0

Name: Vegetable Broth 2.0
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 to 8 cups (1.5 to 2L)
Ingredients: red onion; carrots; celery; red bell pepper; garlic; Roma tomatoes; dried shiitake mushrooms; bay leaves; kombu; parsley; pippali; white miso paste

An all-purpose, salt-free homemade broth of onion, carrot, celery, bell pepper, garlic, tomatoes, dried shiitakes, optional kombu and bay leaves, parsley, pippali, and white miso. Designed as a flavorful base for the book's soups and sauces.

From The How Not to Age Cookbook

Prep: 15 min
Cook: 1 h 30 min
Total: 1 h 45 min
Yield: 6 to 8 cups (1.5 to 2L)
Category: Soup

Nutrition (estimated)

per 1 cup

Calories: 15 kcal
Protein: 1 g
Fat: 0 g
Carbs: 3 g
Fiber: 0 g
Sugar: 1 g
Sodium: 90 mg

Ingredients

red onion
carrots
celery
red bell pepper
garlic
Roma tomatoes
dried shiitake mushrooms
bay leaves
kombu
parsley
pippali
white miso paste

Onions Shiitake Mushrooms Kombu Pippali Miso

Instructions

Combine red onion, carrots, celery, bell pepper, garlic, tomatoes, mushrooms, bay leaves, kombu, parsley, and pippali in a large pot with 12 cups water.
Bring to a boil, reduce to low, and simmer 1½ hours.
Discard bay leaves and kombu; blend the broth smooth.
Dissolve miso paste in ⅓ cup of the broth, then stir back into the pot.
Cool and store in sealed containers — keeps 5 days refrigerated or 3 months frozen.