Healing Soup
Print Recipe

Healing Vegan Broth

Prep Time10 mins
Cook Time2 hrs
Course: Soup
Keyword: Broth, Stock, Vegan
Servings: 6


  • 1/2 gallon zip-lock bag frozen veggie scraps
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 6-8 shiitake mushrooms
  • 2 tbsp brown rice miso
  • 2 tbsp olive oil
  • 2-4 strips kombu or bay leaf
  • 1 bulb garlic cut in half
  • 8 peppercorns
  • salt to taste

Optional Finishing Touches

  • 1/2 diced silken tofu
  • 4 oz Udon Noodles
  • 10 sliced shiitake mushrooms
  • 1 tsp Turmeric


  • Preheat oven to 300º. Gather frozen veggie scraps, onions, carrots, celery, mushrooms, and garlic. cut up all the veggies into 1/4 in pieces, and spread out on baking tray lined with parchment paper
  • In a small bowl, combine miso and olive oil to make a paste. Apply this paste to veggies, making sure to coat evenly. Place tray into the oven and bake for around 1 hour or until veggie mixture turns golden brown in color.
  • Transfer veggie mixture into a large pot along with 10-12 cups of water and bring to a boil. Once boiling, reduce the heat and let simmer for around 1 hour or until the liquid has reduced by half
  • Once reduced, strain the mixture through a fine mesh sieve,and add salt to taste. Store this broth in the fridge for up to 2 weeks, and in the freezer for up to 3 months


Adapted from Bon Appetit