UMAMI VEGGIE BROTH
Broth is such a buzzword these days. It's everywhere! Rain or shine, you can buy it by the quart, liter and even by the cup. Bone broth in particular is the broth most people talk about when it comes to taste and nutrition benefits.
Bone broth is high in collagen and healthy fats, and has such a deep, unmistakeable flavor. And while I do love making my own bone broth, the quality stuff requires quite a bit of work. From finding organic bones from grass fed cows or pasture raised chickens to cooking it for over 24 hours, most people just don't have that kind of time.
Especially during summer months with boiling temps and humid air (at least here in Tel Aviv), nothing sounds drearier than perpetual stove heat circulating through the kitchen for a day or more.
To address this issue, I searched for and experimented with different veggie broths that perhaps could stand up to bone broth's taste and nutrient profile. To my delight, I found an incredibly rich recipe originally published in Bon Appetit Magazine, but which I adjusted to maintain flavor and boost nutrients even more.
This broth has a deep, meaty umami flavor perfect for drinking on its own, using as a base for soups, throwing into a stir fry, or cooking vegetables and grains with. It's chock-full of nutrients like iron, iodine, vitamin C, B vitamins, potassium, chromium, calcium, selenium, magnesium, soluble fiber and protein! It even has probiotics from the miso.
This veggie broth cooks up in under 2 hours and will store in the fridge for up to 3 days or in the freezer for up to 3 months.
UMAMI VEGGIE BROTH
Makes ~2 liters
2 large carrots, sliced thinly
3 medium onion, unpeeled, sliced thinly
1 head garlic, unpeeled, halved
1/2 cup parsley sprigs
2 large spears celery, sliced thinly
12 dried shiitake mushrooms, broken up
3 sheets dried kombu, broken up into large pieces
3 tablespoon organic avocado oil
4 tablespoons organic miso (yellow or red)
3 tablespoons water
Heat the oven to 350 F.
In a bowl, whisk the miso, oil and water together until smooth.
On a large sheet pan lined with wax paper, toss all of the vegetables in the miso dressing and coat all pieces.
Place the veggies in the oven for 50-60 minutes, tossing halfway through and roasting until golden.
Remove the veggies from the oven and pour them into a large soup pot. Cover with 4.5 liters water and bring to a boil. Reduce to simmer, uncovered and cook for ~60 minutes or until the broth has reduced by half.
Remove from heat and toss in a tray of ice cubes to hasten the cooling process and prevent bacterial growth. Strain through a fine mesh sieve and toss the vegetables. Store broth in jars in the fridge or ice tray in the freezer for quick flavor boosters.
Despite the miso, this broth will not be salted or spiced, so spice to your liking with each use.
Happy brothing, friends. : )