Easy Homemade Vegetable Stock with Miso (Edit recipe)

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A light tasting, simple stock that's perfect for soups and sauces. Caramelizing the carrots in butter first adds richness and depth. Finishing with miso and salt add umami and round out the body of the stock. This will cook in 45 minutes, making it perfect for same-day cooking projects and a good way to use up leftover veggies.

15 minutes

45 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	61
Fat:	3 g
Carbohydrates:	6 g
Protein:	2 g
Cholesterol:	8 g
Sodium:	282 mg
Fiber:	2 g
Sugars:	5 g
Calculated per serving.

Serves: 12

Ingredients

3 Tbsp Unsalted Kerrygold Butter
4 cups Carrots, cut in 1/2 inch pieces
1 bunch Celery, trimmed and leaves removed
3 Chiles de Arbol, dried
1 bunch Flat Leaf Parsley, stems only
1 Leek, the discarded dark greens only
0.5 Onion, peeled
1 tsp White Peppercorns
4 cloves Garlic, smashed
7.5 cups Water, filtered
1.5 tsp Kosher Salt
2 Tbsp Red Miso Paste

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

On medium heat, melt butter in a stock pot.
When butter foams, add carrots in batches until they slightly brown and caramelize. Do not burn.
Add remaining ingredients, except for ½ teaspoon of kosher salt and the miso.
Cover with cold, filtered water. You will need approximately 7 ½ cups or enough to immerse the ingredients.
Simmer gently for 45 minutes.
Remove from heat and stir in miso and salt.
Cool for 1 hour and strain through a fine mesh strainer or cheesecloth.
Store in airtight containers in the refrigerator or freezer.

Notes

Skip the chiles if you like. Use dark brown or red miso if available or substitute with white miso. Salt is not usually added to stock but in this instance it will help keep the flavor from tasting flat.