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Flavor-dense Asian Vegetable Broth
Asian Vegetable Broth
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

Use this Asian-inspired broth in noodle soups, ramen, and more. This healthy, no-sodium broth brings a robust flavor to your Asian recipes. 

Course: Component Cooking
Cuisine: Asian
Difficulty:: Easy
Yield: 12 cups
Servings: 12 cups
Calories: 31 kcal
Author: Traffic Light Cook
  • 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
  1. 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. 

  2. 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. 

  3. 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!

Recipe Notes

Make it heart healthy

*Omit salt.

Use Ditch-the-oil Cooking method instead of avocado oil. 



Nutrition Facts
Asian Vegetable Broth
Amount Per Serving (1 cup)
Calories 31
% Daily Value*
Sodium 99mg 4%
Potassium 202mg 6%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 2g
Vitamin A 68%
Vitamin C 11%
Calcium 3%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.