Vegetable Broth 2.0 — Danielle Morrill

Why This Works

This all-purpose, salt-free broth is designed to maximize nutrition and flavor without added sodium — the miso adds umami depth in place of salt, and blending the vegetables into the broth keeps their body and nutrients instead of straining them away.

Ingredients

Red onion (1 large, coarsely chopped)
Carrots (2 large, cut into 1-inch pieces)
Celery (2 large ribs, coarsely chopped)
Red bell pepper (1 large, cored, seeded, cut into 2-inch pieces)
Garlic (3 cloves, crushed)
Roma tomatoes (2, cored and halved)
Dried shiitake mushrooms (2)
Bay leaves (2, optional)
Kombu (one 2-inch piece dried sea vegetable, optional)
Fresh parsley (1/2 cup, coarsely chopped)
Ground pippali or black pepper (1/2 tsp)
Water (12 cups)
White miso paste (2 1/2 Tbsp)

Method

In a large pot (at least 4 quarts), combine the red onion, carrots, celery, bell pepper, and garlic.
Stir in the tomatoes, mushrooms, bay leaves (if using), kombu (if using), parsley, and pepper.
Add the water and bring to a boil, then lower the heat and simmer 1 1/2 hours.
Remove from heat, let cool slightly, and discard the bay leaves and kombu.
Transfer to a high-powered blender and blend until smooth. Optionally strain through a fine-mesh sieve back into the pot, pressing the vegetables to release their juices — skip straining for more nutrition, strain for a clearer broth.
Ladle a few tablespoons of broth into a small bowl, stir in the miso until dissolved, then incorporate it back into the broth.
Cool to room temperature, divide into containers with tight-fitting lids, and label with the date.

Notes

Storage: Up to 5 days refrigerated, 3 months frozen. Freezing in 2-cup portions makes it easy to use in recipes.
Kombu: Adds minerals and umami; find it at Asian grocery stores or well-stocked supermarkets.
Pippali: A long pepper with warming properties; black pepper is a fine substitute.
Uses: Soups, stews, cooking grains, deglazing pans — anywhere you need broth.