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 mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Component Cooking
Cuisine Asian
Servings 12 cups
Calories 31 kcal
- 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
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!
Serving: 1cupCalories: 31kcalCarbohydrates: 6gSodium: 99mgPotassium: 202mgFiber: 1gSugar: 2gVitamin A: 3400IUVitamin C: 9.1mgCalcium: 30mgIron: 0.4mg