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Homemade Vegetable Broth

A well balanced broth created from a variety of vegetables with complementary flavors.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Course: dinner, Sauces, stocks
Keyword: broth, soup, stock, vegetable broth, vegetable stock
Servings: 12
Calories: 88kcal

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.

Notes

This stock has no salt added to it.  You will need to add salt to whatever recipe you are using this stock in.  Taste and adjust to your preference.

Nutrition

Serving: 1cup | Calories: 88kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 96mg | Potassium: 573mg | Fiber: 4g | Sugar: 6g | Vitamin A: 7232IU | Vitamin C: 37mg | Calcium: 125mg | Iron: 1mg