Easy Homemade Vegetable Stock with Miso
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.
Ingredients
- 3 Tbsp3 Tbsp3 Tbsp Unsalted Kerrygold Butter
- 4 cups4 cups4 cups Carrots, cut in 1/2 inch pieces
- 1 bunch1 bunch1 bunch Celery, trimmed and leaves removed
- 333 Chiles de Arbol, dried
- 1 bunch1 bunch1 bunch Flat Leaf Parsley, stems only
- 111 Leek, the discarded dark greens only
- 0.50.50.5 Onion, peeled
- 1 tsp1 tsp1 tsp White Peppercorns
- 4 cloves4 cloves4 cloves Garlic, smashed
- 7.5 cups7.5 cups7.5 cups Water, filtered
- 1.5 tsp1.5 tsp1.5 tsp Kosher Salt
- 2 Tbsp2 Tbsp2 Tbsp Red Miso Paste
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Process
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.
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About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Keto Nightshade Free Nut Free Other Pescetarian Shellfish Free Sugar Free VegetarianThis 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. |
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