Finding a nourishing bone broth recipe isn’t very difficult – there are so many available. But, if you want a more plant-forward or low-cost option, finding a vegetable broth that can hold the depth, colour, and flavour that most bone broths carry can be a bit more challenging.
After plenty of searches that fell a bit short, we’ve come to develop our own. Adapted from an old Bon-Appetit recipe, our version features an additional medley of herbs that will support your body through the winter and give your kidneys that extra boost of Qi energy they need during this season. (Learn more about the relationship between winter and the kidneys here.)
Why we love this recipe
This vegetable broth is full of vitamin and mineral-rich vegetables, and packed with flavour. We have it on repeat at home for months at a time; it can be enjoyed on it’s own, as a base for heartier soups and stews, or as a cooking liquid for your favourite grains.
We hope you enjoy this vegetable broth as much as we do!
2 celery stalks
2 onions (use entire onion, including skins)
1 large bunch herbs (we use parsley and cilantro for the above benefits, but anything like rosemary, thyme, and sage will work too)
1 bulb garlic, cut in half (transverse)
1-2 knobs ginger, cut into thin slices
2-4 pieces Kombu*
1 handful dried mushrooms (we like shiitake)**
2 tbsp miso paste
Neutral-tasting cooking oil
Salt and/or pepper to taste
Recipe Notes :
This broth has so much flavour on it’s own, that we don’t usually add salt until serving. If you’re avoiding salt, you might try a squeeze of lemon instead.
*Kombu can usually be found at Whole Foods or any asian grocery store.
**You can use fresh mushrooms instead of dried, but dried mushrooms have more flavour.
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