“Oishi Oishi” Style Veggie Broth

I haven’t been able to get Brodo’s “Oishi Oishi” style veggie broth off my mind since we met over the weekend in East Village. Truly, I fell in love. I somehow had all the ingredients I needed to recreate this nectar of the gods, so here we are!

As with all broths, the longer you simmer, the more developed the flavors will become. That being said, I made the first batch in just about 2 hours and it was still so so good and rich.

***INGREDIENTS:

8 cups water

1 cup tomato, roughly chopped 

1 cup carrot, scraps or roughly chopped

1 cup celery, scraps or roughly chopped

1 cup onion, scraps or roughly chopped

Handful dried shiitake

Handful dried reishi

2 sheets of kombu (seaweed)

2-3 cloves of garlic

1/4 cup grass-fed butter (or vegan butter!)

Salt to taste

STEPS:

Combine water, tomato, carrot, celery, and onion in a pot with a well-fitting lid. Bring to a boil on medium-high heat, then reduce to medium-low and allow to simmer for 1-4 hours (if your lid is allowing steam to escape, you may have to add more water during this process). Strain vegetable pieces from broth and return broth to the pot on medium-low heat. Add reishi, shiitake, and kombu, then cover with lid. 

In a frying pan on medium-low heat, melt butter. Once warm, add it roughly chopped garlic. Sautee until soft and slightly browned, but be careful not to burn! Add butter and garlic mixture to the pot of broth. Stir to combine. Allow to simmer for at least another 20 mins, but the longer the better! Salt to taste. Strain broth into a well sealed glass jar or container and keep refrigerated for up to 3 weeks. Also freezes well. 

***option to speed things up by skipping the  first steps and using store bought veggie stock *gasp*...truly a wonderful base for any broth, but be sure to check the ingredients and choose a product free of preservatives and emulsifiers.