Start a collection of veggie scraps in your freezer and use them to make this incredibly tasty oil-free, low-sodium, vegan, nutritarian Shiitake Ginger Broth that's perfect to use for big bowls of Vietnamese pho noodle soup!
You can accumulate the needed veggie scraps over time by storing them in a baggie or jar in your freezer. This recipe works with fresh or frozen produce or any combination thereof.
In large stock pot with light-fitting lid add all the ingredients except the liquid aminos. Cover and bring to a boil over medium-high heat (about 20 minutes).
After the veggies reach a boil, stir the broth and lower heat to a simmer. Add the reserved liquid aminos. Allow to cook slowly for another 40 minutes or until all the veggies are very soft and can fall apart easily.
Remove the shiitake mushrooms and store for use later. Place your nut-milk bag inside a quart-sized Mason jar (or equivalent) and place 1/3 of the broth and cooked veggies into the bag. Twist the top of the bag down and keeping the bag in the jar, squeeze all of the liquid out of the bag. Repeat this process until the whole pot has been strained.
Makes 6 cups of broth.
Keeps in the fridge for up to 12 days and in the freezer for up to 2 months.
Use for oil-free cooking or as a soup base.