Vegetable Broth

Vegetable Broth

Serves 4 / Time 1h30

1 gal. frozen vegetable ends/scraps
1 bay leaves
½ tablespoon whole black pepper
Kosher salt
¼ cup miso paste

1/ Combine 10 cups of water and vegetable scraps, bay leaf, salt & pepper. Bring to a boil, reduce heat to simmer & cover. Let simmer for 1 hr. 

2/ Add miso and stir to completely dissolve. Simmer for an additional 30 minutes.

3/ Taste and adjust salt as needed. 

* It’s helpful to know what your favorite vegetable broth tastes like in order to properly season with salt.

Homemade vegetable broth using leftover vegetable scraps that are frozen. Toss carrot ends, onion scraps, limp celery, too small garlic cloves, herb (such as parsley) ends, or whatever. Add miso for that umami flavor. Makes about 8 cups of broth. Freeze for future use.