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Asian Vegetable Broth 10

Asian Vegetable Broth

Author: Traffic Light Cook
Use this Asian-inspired broth in noodle soups, ramen, and more. This healthy, no-sodium broth brings a robust flavor to your Asian recipes. 
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Component Cooking
Cuisine Asian
Servings 12 cups
Calories 31 kcal

Ingredients
  

  • 1 tsp avocado oil (optional)
  • 12 cups cold water (preferably filtered)
  • 2 medium red onions (roughly chopped, can sub with white)
  • 4 cloves garlic
  • 4 medium carrots (roughly chopped)
  • 1 medium daikon (roughly chopped, can sub with 4-5 small radishes)
  • 2 tsp ginger (roughly minced)
  • 6 oz shiitake mushrooms (about 7-8, can sub with Crimini mushrooms)
  • 1 small buch scallion (about 5-6 stems, roughly chopped)
  • 2 bay leaves
  • 1 pinch crushed red pepper flakes
  • 2 pinches salt (optional)
  • 1/2 tsp fennel seeds

Instructions
 

  • Heat avocado oil a heavy-bottom soup pot over medium heat. Add onions, garlic, and mushroom with two pinches of salt. Sauté (cook) onions and mushrooms till both become soft. 
  • Add rest of the ingredients with 12 cups of cold water. Bring the mixture to a gentle boil over medium heat (about 20 minutes). Partially cover the soup pot with a lid. Reduce the heat to medium-low and let the broth simmer for about 35 minutes. 
  • Remove from the stove and filter the broth through a fine-mash sieve. Let it cool to room temperature and store in glass bottles/jars. Use it in your favorite Asian, African, or Indian dishes. Enjoy!

Notes

Make it heart healthy
*Omit salt.
Use Ditch-the-oil Cooking method instead of avocado oil. 
 
 

Nutrition

Serving: 1cupCalories: 31kcalCarbohydrates: 6gSodium: 99mgPotassium: 202mgFiber: 1gSugar: 2gVitamin A: 3400IUVitamin C: 9.1mgCalcium: 30mgIron: 0.4mg
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