FullyLoaded Vegetable Broth

I know…I mentioned not being much of a soup person – BUT this FullyLoaded Veggie Broth has got me hooked! This Ramen-like soup is ALL about the broth, and like many of my soups, it’s FULL of flavour (& veggie pulp = deliciousness, and of course, fibre). See those lil’ brown bits floating around in there?…portobello mushrooms! A full serving of vegetables just from the broth alone – not to mention all the goodies you can top off your bowl with. Happy Days coming in from the cold and getting to chow down on warm meals like this. Ok…so for me, it may be more like a faceplant – always SO hungry & slightly messy. Here’s to good eats, my friends! Keep it clean.

FullyLoaded Vegetable Broth
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins

This broth can change lives! It changed mine - love it. Fit in your full serving of vegetables just from the broth alone. Rich & packed with flavour, this broth could pass as a soup all on its own. Rather than removing the veggies from the pot, you'll be blending them right in and keeping the pulp too. Delicious!

Course: soup, side dish, main course
Cuisine: *plant based + gluten free
Keyword: vegetable soup, broth, ramen
Servings: 6 bowls
Author: thecrimsonsink
FullyLoaded Vegetable Broth
  • 2 litres organic vegetable broth *low sodium
  • 1/2 cup dried portobello mushrooms
  • 2-3 celery stalks
  • 2-3 red chiles - slit down the centre
  • 2-2&1/2 tsp sea salt *to taste
  • 2 tbsp grape seed oil
  • 1 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1 med. sweet onion, chopped
  • 1 cup carrot, grated
  • 2 tbsp fresh ginger, grated
  • 3 large garlic cloves, minced
  • ramen brown rice noodles
  • toasted sesame oil
  • enoki mushrooms
  • snow peas
  • broccoli sprouts
  • green onions
  1. Add the organic vegetable broth, dried portobello mushrooms, celery stalks, red chiles, and sea salt to a large pot. Place the pot over med. heat and bring to a boil.

  2. While the broth is coming to a boil, in a large skillet over med./low heat, add the grape seed oil, turmeric, and cayenne. Stir. Bring up to temperature and add the chopped onion, carrot, ginger, and garlic. Sauté until fragrant and tender - stirring often.

  3. Add the sautéed vegetables to the broth. Stir and bring the broth back up to a boil. Continue boiling for another 30mins - lid off & little to no stirring necessary. The portobello mushrooms should be plump an fairly tender.

  4. *Cook the noodles separately, as per package instructions, until al dente. Strain the noodles and toss them in a little sesame oil. Set aside.

  5. Back to the broth...turn off the heat and use tongs or a large spoon to remove the celery stalks and red chiles.

  6. Leaving all other ingredients in the pot, use a hand held blender (or carefully transfer to a standing blender), and blend the broth on high until smooth. Expect the broth to have vegetable 'pulp' - that's what makes it SO delicious & hearty.

  7. Ready to serve. Place the desired amount of noodles into a bowl, and then add the broth. *Top with fresh enoki mushrooms, snow peas, broccoli sprouts, chopped green onions and/or whatever toppings you like.

    Stores well. Keep refrigerated in an airtight container for up to 5days; in the freezer for 1month. 

Recipe Notes

~ If you would like to 'thin out' your broth, just add more organic vegetable broth as per your preference. Noodles will absorb a lot of the liquid. 

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