Homemade Vegetable Broth is very easy to make and boasts a greater depth of flavor than store bought varieties. This can really work to elevate recipes created with the broth, bringing the taste of your dish to a whole new level.
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This Homemade Vegetable Broth recipe incorporates a variety of vegetables with many complementary flavors. The result is a finished broth that is well balanced and rich, yet still light enough to not overpower your dishes, rather, it lays down a hearty foundation to build upon for a delicious end product.
The ingredients for this Homemade Vegetable Broth have been carefully curated to come together in a symphony of flavor. The classic onion, carrot, celery, and garlic that we’re accustomed to sensing in a vegetable broth are vividly present. Roasting the napa cabbage intensifies the flavor and adds just the right amount of caramelized sweetness alongside the corn. This sweetness works in harmony with the earthiness of kale, daikon radish, and turnip, and the umami flavors brought in by dried shiitake mushroom and kombu really complete the flavor profile.
This is a great recipe to create a large batch to save for future use. It can be refrigerated to use for recipes throughout the week or frozen in smaller portions to thaw and use as needed. For heart healthy, oil-free cooking, simply omit the oil used in the recipe below. You can freeze some of the broth in ice cube trays to pull out in very small amounts when you’re in need of some broth to saute vegetables oil-free!
Homemade Vegetable Broth
Ingredients
- 1 head Napa Cabbage cut in 1/2
- 2 large Onions cut into 2" pieces
- 1 lb Carrots peeled and cut into 2" pieces
- 1 lb Celery cut into 2" pieces
- 1 bunch Kale rough chopped
- 1 Turnip peeled and cut into 2" pieces
- 8 oz Daikon Radish peeled and cut into 2" pieces
- 2 ears Corn shucked and cut into 2" rounds
- 12 dried Shiitake Mushrooms
- 2 cloves Garlic peeled and cut in 1/2
- 1 tbsp Black Peppercorns
- 3 Bay Leaves
- 1 gallon Water
- 2 tbsp Canola Oil
- 1 5"x5" piece of Kombu
Instructions
- In a bowl, cover the kombu with hot water and set aside.
- Preheat the oven to 400° F.
- Place the cut Napa Cabbage on a sheet pan and drizzle with oil. Roast in the oven for 20 minutes.
- In a large stockpot, heat the canola oil over medium-high heat.
- Add the onions and saute for a few minutes until they are lightly browned.
- Add the rest of the ingredients and water, increase the heat to high and bring to a boil. Reduce the heat to a simmer and cook for 45 minutes.
- Turn the heat off and add the kombu with the soaking water.
- Strain through a fine mesh sieve. Use immediately, refrigerate, or freeze.