Vegetable Broth 2.0
This all-purpose, salt-free broth can be used in any recipe calling for any kind of broth. It brings more flavor (and nutrients) to your cooking.
Daily Dozen 
Ingredients
- 1 large red onion, coarsely chopped
- 2 large carrots cut into 1-inch (2.5-cm) pieces
- 2 large celery ribs, coarsely chopped
- 1 large red bell pepper, cored, seeded, and cut into 2-inch (5-cm) pieces
- 3 garlic cloves, crushed
- 2 Roma tomatoes, cored and halved
- 2 dried shiitake mushrooms
- 2 bay leaves (optional)
- 1 2-inch piece kombu (dried sea vegetable) (optional)
- ½ cup coarsely chopped fresh parsley
- ½ teaspoon ground pippali or black pepper
- 12 cups water
- 2½ tablespoons white miso paste
Instructions
- In a large pot, combine the red onion, carrots, celery, bell pepper, and garlic. Stir in the tomatoes, mushrooms, bay leaves (if using), kombu (if using), parsley, and pippali. Add the water and bring to a boil. Lower the heat to low and simmer for 1½ hours. Remove from the heat, let cool slightly, then remove and discard the bay leaves and kombu (if used).
- Transfer the broth to a high-powered blender and blend until smooth. (If desired, strain the blended broth through a fine-mesh sieve back into the pot or a large bowl, pressing the vegetables against the sieve to release their juices.) Ladle a few tablespoons of the broth into a small bowl or cup. Add the miso paste and stir well before incorporating back into the broth.
- Let the broth cool to room temperature before dividing into containers with tight-fitting lids. Properly stored, the broth will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
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