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Ultimate Veggie Broth

Use this broth to build the perfect bowl of warmth, filled to the top with noodles and topped with yummy potstickers!

veggie broth

Welcome to part five of the Lockdown Chow Down!

This recipe can be viewed as a cook along on the Culinary Cartel Instagram, by clicking here, or by viewing the “Ultimate Broth” highlight on stories

Join me (almost) daily as we reconnect with one of life’s most simple pleasures, food!

Todays recipe is my go to broth. It works well as a base for a range of dishes, and can be endlessly customised. Lets break it down into why this particular method is such a winner.

Why miso? Miso is a fermented soybean paste, which is salty and funky, in an addictive sort of way. Miso is really the star here. Veg broths can tend to be straight up bland, after all, they lack bones, which infuse the cooking liquid with a deeply pleasing umami note. By rubbing the miso through the roasted veg and allowing it to toast gently in the oven, we are able to replicate that lovely umami note without any bones, and give the broth a distinctly “meaty” character. Miso’s come in a load of different varieties, but in this recipe I have used common red miso, found at most Asian grocery stores.

I don’t have Miso: Miso gives our broth complexity. You can leave the miso out, but the final result won’t have the same depth of flavour.  If you are not a vegan, simply add in some chicken or beef bones to your roasting veg. These will give you all the umami you need. 

Why must I thinly slice the veg? Thinly sliced veg will cook quicker, and have more surface area to caramelise. Caramelisation will give the broth depth and flavour.  

What veg can I substitute? Broth is fabulous in that it is very forgiving. You can swap out a lot of the ingredients for what you have at hand. My only hard and fast rules for broth are to keep the proportion of the carrots 1/4 of the total weight of the rest of the veg, as they bring a lot of sweetness to the final product, which can be a bit overwhelming. Don’t use potatoes or sweet potatoes in broth and try avoid garlic as it can be overpowering. If you want to add garlic to your broth, this is best done at the end. Fry minced garlic in a little oil and add it to your preference.

The basic ratio is as follows. One third of the veg needs to be “sweet”, aka tomatoes or carrots. The other third something with an onion note, like chives, spring onion, red or white onion. The final third I use something  like celery, mushrooms or leeks. Feel free to experiment with what you have.

Today I will be loading my broth up with some instant noodles, Chilli Garlic Sauce, and a few left over Spinach and Mushroom Potstickers from Lockdown Chow Down day 1.

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel and #lockdownchowdown on Instagram so we can see what you come up with. Happy cooking!

Frequently Asked Questions

Can I make this gluten-free?

Many miso pastes are gluten free. Check the labelling on your preferred brand. Enjoy your broth plain or with gluten free noodles and sautéd veggies.

Can I make add chicken or beef bones?

If you are not strictly plant based, you can add bones. Roast your bones with your vegetables and simmer the broth for 4 hours, so that the collagen in the bones can break down and release.

Can I make this in an Instant Pot?

Yes! Follow the steps for roasting the veg, then add the vegetables and water to your Instant Pot. For plant based broths, cook on high pressure, for 5 minutes. For broths with bones, cook under high pressure for an hour.


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easy tasty broth potstickers noodles

Ultimate Broth

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  • Author: Jess Bunn
  • Total Time: 2 Hours 30 Minutes
  • Yield: 1.6-2L
  • Diet: Vegetarian


Use this broth to build the perfect bowl of warmth, filled to the top with noodles and topped with yummy potstickers!


  • 2 large roma tomatoes, cut into quarters
  • 3 large brown onions, thinly sliced
  • 2 carrots, peeled and sliced thinly
  • 2 sticks of celery, sliced
  • 2 Tbsp miso
  • 1 Tbsp oil
  • 1 Tbsp water
  • 5cm knob of ginger
  • 20g dried mushrooms/sub for 125g brown mushrooms* (optional)
  • 2 sliced spring onions (optional)
  • 1 lime
  • soy sauce
  • 400g beef or chicken bones** (optional)

Serving Suggestions:


  1. Preheat the oven to 180C.
  2. In a small bowl, combine the miso, water and oil, and set aside.
  3. Peel and thinly slice two of the onions, reserving the third for flavouring the broth at the end.
  4. Place the sliced onions, mushrooms, carrots, celery, tomatoes and spring onions in a high sided baking tray and drizzle over the miso mixture. Massage the vegetables and miso mixture together until everything is evenly coated.
  5. Place the veg into the oven to roast, stirring every so often to prevent burning, for 40mins – 1 hour, or until the veg is a deep golden brown. Some veg may get brown quicker than the rest, simply remove those bits and leave the rest to get a nice even colour. Getting the veg well caramelised is essential in building a good broth base.
  6. Once the veg has caramelised, scrape all the veg and sticky roasted bits into a large stockpot, along with 2L of water. Simmer the mixture for 20 minutes.
  7. At this point, you have a basic broth that can simply be seasoned with salt and used in risottos and sauces. Follow the remaining steps to achieve a broth that is rich, smokey and just slightly sour, perfect for Asian recipes.
  8. When the broth has simmered for 20 minutes, place a frying pan on high heat. Quarter the reserved onion, and slice the ginger into half centimetre rounds. Once the pan is smoking hot, add the onion and ginger and cook until charred on both sides. Add the charred ginger and onion to the broth, and cook for a further 10 minutes.
  9. Once the broth is reduced, and flavourful, strain off the vegetables, and reserve the broth. Season the broth with lime and soy sauce to taste.
  10. To serve simply ladle the broth into bowls and add in your favourite accompaniments, garnishes and sauces, like noodles, potstickers, spring onions, chilli garlic sauce, sprouts or sriracha.


  • **If you add bones, these can be roasted along with the veg, in a separate tray, until golden and crisp, then added to the water to make the broth
  • If you are not using your broth to make an Asian style noodle soup, just simply season it with salt and omit the lime and soy. This will make it a more neutral base suitable for risotto, soups and sauces.
  • Category: Soups
  • Method: Stovetop
  • Cuisine: Asian-inspired


  • Serving Size: 1
  • Calories: 191.01kcal
  • Sugar: 4.97g
  • Sodium: 1039.25mg
  • Fat: 5.07g
  • Saturated Fat: 0.89g
  • Unsaturated Fat: 3.83g
  • Trans Fat: 0.01g
  • Carbohydrates: 31.63g
  • Fiber: 4.64g
  • Protein: 5.76g
  • Cholesterol: 13.65mg
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