How to Make Vege Broth (Recipe) ベジブロスの作り方 (レシピ)

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Vege Broth is much-talked-about these days in Japan on TV and in magazine articles. What you do is you make the broth using vegetable waste.

The broth is rich in phytochemical which builds your immune system. You can expect health benefits (prevents cold) and beauty effects (anti-aging effects). Very economical and healthy broth!

It doesn’t have a taste but fragrant.

You can substitute the cooking water with this broth:
Miso soup, curry rice, stew, flavored rice, Udon, Nabe, soup, risotto, etc…
You can also use it to make ramen or instant foods!

In this way, kids can eat vegetables without realizing it 🙂

Enjoy the wholesome goodness of vegetable waste!!!

POINT1
Please use organic vegetables.

POINT2
Some vegetables are not recommended since they smell bad when simmered.

Recommended:
onion skins
carrot skins
long onion roots
Shiitake mushroom stems
parsley stalks
celery leaves

NOT Recommended:
cabbage stems
broccoli stems
cauliflower stems
pumpkin seeds
green pepper seeds

POINT3
You can collect the vegetable waste in the fridge.

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Vege Broth

Difficulty: Super Easy
Time: 30min
Number of servings: N/A

Ingredients:
hands full of vegetable waste
1300ml water
1 tsp. Sake (to make the soup tasty and remove bad smell)

Directions:
1. Wash the vegetable waste very well.
2. In a pot, put water, vegetable waste, and Sake. Put on low heat and simmer for 30 minutes.
3. Stop the heat and strain the liquid through a sieve into a large bowl and discard the vegetable waste.

※You can keep it in the fridge for 3 days. OR freeze it in an ice cube tray for a week.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/02/blog-post_15.html
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FYI:
How to Make Onion Potato Miso Soup

How to Make Beef Sukiyaki (Japanese Beef Hot Pot)

How to Make Tuna Gomoku Takikomi Gohan

How to Make Vegetarian Curry Rice

How to Make Ponyo Ramen Noodles

美極港式酸辣濃湯 Maggi Hong Kong Style Hot and Sour Soup