A recipe is only as good as it’s base, and Simply The Best Vegetable Broth is as good as it gets!
If you have never tried making your own plant-based veggie broth, you are you in for a treat. Not only is store-bought broth typically chocked full of preservatives and additional salt, but it can get pretty pricey. That’s why we finally made the switch, and we couldn’t be more excited to share what we learned!
There’s more than one way to make this flavor and nutrient-boosted Simply The Best Vegetable Broth, and we’re here to show you a couple of tricks we picked up along the way.
First, umami boosters are your friend. Using dried mushrooms and a little miso adds big flavor to your broth that will make all the difference in your recipes later on. Second, the key to this recipe is that it’s a blank slate, so it’s an excellent way to clear out your fridge at the end of the week if you have some sad looking veggies.
We love to make a big batch of Simply The Best Vegetable Broth about once a month during our batch-cooking day. We then portion it out in quarts and freeze it to use later in our favorite recipes.
Miso boasts an impressive nutrient profile and is brimming with vitamins and minerals like manganese, vitamin K, copper, and zinc (17). Keep in mind that it’s also high in sodium, so keep consumption in moderation and
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