Ultimate Veggie Broth
Use this broth to build the perfect bowl of warmth, filled to the top with noodles and topped with yummy potstickers!
Welcome to part five of the Lockdown Chow Down!
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.
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.