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–+ servings

Homemade Vegetable Stock

Rich, deeply flavored recipe for homemade vegetable stock. It’s perfect for converting recipes that call for meat based broths into vegan options.
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Prep Time: 5 minutes
Cook Time: 2 hours
Course: Soup
Cuisine: American
Servings: 12
Calories: 49kcal
Author: Marwin Brown

Ingredients

  • 2 cups dried mixed mushrooms such as oyster porcini, or morel
  • 1 medium yellow onion split in half, charred
  • 1 large carrot roughly chopped
  • 3 stalks celery roughly chopped
  • 2 to 3 leeks greens only (reserve whites for another use)
  • 3 cloves garlic smashed
  • 3 bay leaves
  • 6 sprigs thyme
  • 1 tablespoon whole black peppercorns
  • 3 dried chilis
  • 1 teaspoon smoked salt
  • 1 tablespoon kosher salt
  • 1 tablespoon smoked paprika
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon fennel seeds
  • ¼ cup Dark Miso
  • 2 tablespoons Worcestershire sauce
  • 2 quarts water

Instructions

Step 1: Char the onion

  • Turn on hottest burner on stovetop to highest settings. Cut the onion in halve and peel. Place onion halves directly on the flame and char until black all over. If you don’t have a gas stove, you can alternatively broil in the oven on high settings.

Step 2: Simmer The Ingredients

  • Place all the ingredients except the miso and Worcestershire in a large stock pot and bring to a boil then reduce to a simmer.
  • Simmer for 1 ½ hours. Mix in the dried chilis, miso, and Worcestershire sauce. Cook for another 30-45 minutes. Remove the chilis at any point they start to soften too much.

Step 3: Strain

  • Strain and press the juice from all the vegetables as not to waste. Depending on how much stock you have you may want to reduce and concentrate flavors even more.

Step 4: Rest

  • Allow the stock to cool for about an hour. Once it reaches room temperature then transfer to a storage container. Transfer to your refrigerator and chill.

Video

Notes

  • Use a pasta insert to make the broth. It makes clean up easy
  • If freezing use plastic ziplock bags for flat storage. This is a good way to safe space
  • Miso adds color and flavor depth. It provides that rich, savory and umami flavor that you get from bone based broths
  • For chili peppers use either dried chipotle or dried morita for additional smokiness.

Nutrition

Calories: 49kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1034mg | Potassium: 201mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1471IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg
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