Vegetable Broth - NariShakti Vegetable Broth | NariShakti Humane ClubMade with Humane Club

Vegetable Broth

Vegetable Broth

Vegetable Broth

Course: SidesCuisine: JapaneseDifficulty: Easy
Prep time


Cooking time



Venturing beyond dining out, we tried making our first nutritious homemade broth, a staple in our beloved Ramen noodles.


  • Vegetables to include
  • Carrots

  • Onions

  • Green leafy like corriander stems, celery

  • Tomatoes

  • Seaweed

  • Vegetables to avoid
  • Watery vegetables like zucchini, squash, okra, cucumber, eggplant

  • Cruciferous vegetables like cauliflower, broccoli, cabbage

  • Starchy vegetables like potatoes, sweet potatoes, peas


  • Heat oil in a large pot or sauce pan. Add lightly crushed 4 medium-sized rinsed garlic cloves (with their peels) and 1 small to medium bay leaf
  • Sauté for a couple of seconds. Do not brown the garlic. Sautéing the garlic and bay leaf will extract maximum flavor.
  • Add chopped veggies. Mix and sauté them for a minute.
  • Add the spices – 1 tablespoon coriander seeds, 2 teaspoons fennel seeds, 3 cloves, ½ teaspoon black peppercorns and 1 to 1.5 inches true cinnamon 
  • Add 4 cups water. Mix and stir well.
  • Cover and simmer for 30 to 45 minutes on low to low-medium heat. The trick to any broth or stock recipe is slow simmering. The low heat coaxes all the flavor from the vegetables over time. 
  • Let your stock completely at room temperature, before you strain it
  • Let it cool and then pass through a strainer. Mash the veggies lightly if you prefer.
  • At the end I add apple cider vinegar to give a tangy taste

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