vegetarian broth
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If you love a spicy broth, you can use sliced chili or red pepper flakes in this recipe. For best result add them at the end, like a garnish so they don't overpower the broth. Enjoy this tasty broth in your favorite recipes.
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yield
8 serving(s)
prep time
10 Min
cook time
55 Min
method
Stove Top
Ingredients For vegetarian broth
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1 medium onion, halved
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one 3-inch piece ginger, fresh, halved lengthwise
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two 3-inch cinnamon sticks
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2 whole star anise
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2 whole cloves
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2 whole black peppercorns
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2 whole coriander seeds
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8 cups clear vegetable stock
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2 tbsp soy sauce
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2 tbsp rice wine vinegar
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6 cloves garlic, peeled and chopped coarsely
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2 large bay leaves
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1 - 2 tbsp sugar, brown
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1 - 1 1/2 tsp sea salt
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1 tsp black pepper
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2 green onions, thinly sliced (both green and white parts) (optional - garnish)
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1 - 2 fresh red chili peppers, small, seeded and thinly sliced (optional - garnish)
How To Make vegetarian broth
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1To obtain a bolder flavor, char the onions and ginger before adding them to the vegetable broth. The results are well worth the extra time taken. Place the onions and ginger cut sides down, on a baking sheet, on the upper rack of a 500 degree oven and roast for 20 minutes.
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2Next warm a large pot over medium heat and add the cinnamon sticks, cloves, star anise, black peppercorns and coriander seeds. Toast the spices until fragrant about 4 minutes, stir frequently.
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3Now to the pot add the vegetable broth, soy sauce, rice wine vinegar, garlic, bay leaf, sugar, salt, pepper, onion, and ginger; allow to come to a boil. Reduce the heat and simmer gently for about 30 minutes.
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4Once the broth is done, strain out the onions, ginger, spices and bay leafs. Taste and adjust the salt, pepper and sugar if necessary.
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5Return the broth to the hot pot keep warm until ready to use in recipe of your choice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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