Flavor-dense Asian Vegetable Broth

Asian Vegetable Broth

Course: Component Cooking
Cuisine: Asian
Difficulty:: Easy
Yield: 12 cups
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 cups
Calories: 31kcal
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. 
Print Recipe


  • 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!


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


Serving: 1cup | Calories: 31kcal | Carbohydrates: 6g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 99mg | Potassium: 202mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3400IU | Vitamin C: 9.1mg | Calcium: 30mg | Iron: 0.4mg