UMAMI BROTH INGREDIENTS
This vegan 'bone' broth is made up of three components: vegetables, umami bombs & flavourings.
Vegetables
I like to use vegetable scraps to make broth because its a great way to use up them up. I’ll save stems and peels and freeze them if I don’t have enough to make a whole batch just yet. Usually at the end of the week though, I have a bunch of scraps and produce that needs to be used up so I’ll use it to make some broth. Theres really no set vegetables you have to add, use whatever you have on hand!
Umami Bombs (Good for the Gut!)
- shiitake
- kombu
- miso paste (koji miso or red miso recommended!)
- ginger
- lemon/orange peels
Vegan Umami Broth made with vegetable scraps and umami packed ingredients for the most flavourful vegetable broth. This vegan ‘bone’ broth is not only gut healthy but great to sip on and use in noodle soups, stews and more!
Now that it’s fall, the weather has chilled down a lot over the past week. One of my favourite things about the cooler season is warm drinks, soups & stews! Particularly, I love to sip on some fresh made miso soup in the morning and before bed, something about it is just so cozy, calming and relaxing.
When feeling under-the-weather though, I like to sip on this umami broth. It has more of a kick to it and packed with feel-good gut healthy ingredients. I like to think of it kinda as a vegan version of bone broth which was quite the trend last year. Not that I’m claiming that this mock bone broth is a remedy or cure for the common cold, rather something just to calm it down. I made a ton of this when preparing for my gastroscopy & colonoscopy a couple months back and it made me feel alive again .
Plus, it uses vegetable scraps, takes about 1 hour to come together (hands free though) and can be used in all sorts of ways!
