I use a Krups One-Touch Coffee and Spice Grinder to grind up herbs and spices. It works better than other grinders because the grinding area is oval shaped, insuring that all pieces get ground.
Just making my second batch of this bouillon (both kinds). I have been using it on its own for soup in a cup. It tastes soooo nourishing, especially during cold nights here in Alberta. I am going to use it tomorrow as the flavor base for mason jar instant noodles. Thank you so much for the recipe.
Miyoko taught us how to make this during the pandemic shows, and it was so delicious. I would eat it off the spoon, so I stopped making it. I need to get back to it.
miyoko im a san franciscan chinese american nurse and i find you so inspiring! i cant resist my moms delish pork dishes and fish dishes. but im trying really hard to introduce days of nutritious eating thst is vegan. i already make miso soup often. and tan tan noodle soup. im learning about mezzes turkish dips . your recipes are inspiring!! thank you so much!
I often collect my own wild mushrooms, but boletes are a hard to find treasure. Slippery Jacks are more common, but puffballs are more abundant and wonderful when dried and made into mushroom powder
My concern over using a blender to make hummus, peanut butter and potentially for mixing this paste is that it is so difficult to get all of it out afterwards. I suppose, though, the difference here is that you could use water in the blender to get the last bit out.
This sounds amazing! Thank you for providing all the information and guidance! Wondering if I can substitute dried tomato powder in the tomato flavor mixture for the sun dried tomatoes. If so, about how much should I use?
Love these so much. My only hurdle is the dried shitake and porcini mushrooms I found on Amazon were pretty expensive. I’d love the links for the inexpensive online mushrooms. Thank you, thank you, for this video!
If you google "bulk" you will get links to products that are 8 ounces to 1 pound. You spend a bit more in the beginning, but they last a year or so. I buy a pound a year and use it throughout. Here's a link for shiitake. www.amazon.com/ONETANG-Mushrooms-Shiitake-Natural-Mushroom/dp/B0776V1LKN/ref=sr_1_12_sspa?crid=2KVZVG52FWZKE&keywords=bulk+dried+shiitake&qid=1688568306&sprefix=bulk+dried+shiitake%2Caps%2C548&sr=8-12-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9tdGY&psc=1 And porcini www.amazon.com/Urbani-Porcini-Mushrooms-Italian-Finest/dp/B003TTA3AG/ref=sr_1_1?crid=276TIC845UFXL&keywords=bulk+dried+porcini&qid=1688568417&sprefix=bulk+dried+porcini%2Caps%2C509&sr=8-1
You can delete the oil but don't add water as that will reduce shelf life. It will be a very thick paste that will be a bit more difficult to dilute, but still doable.
Great recipe! Thus ft, I can’t find white miso here in Porto, but I’ll keep looking. I’ve been buying and drying fresh local Porcinis - until my husband threatened to throw me out 😂.
What I find so difficult about vegan recipes is the amount of salt in things like soy sauce and miso paste. On a no salt diet for health reasons I really am stuck.
love this, by any chance can we substitute the nooch (nutritional yeast) for something else? The glutamate molecule in nooch triggers migraines for me and am wondering if there is another ingredient we can use?
I was thinking tomato paste, totally different flavor profile from nooch, but it will add deep umami. However, I don't know how long it would keep with tomato paste.
wow somebody else that nooch does the same for me and i researched why and did find that glutamate molecule and then knew why. I too would like to know if there is a replacement @Miyoko Schinner ?
Looks fantastic! How log will this keep? And I’m assuming it needs refrigeration - how about freezing? Would it be 1Tablespoon per 8 oz. Water? Thank you so much! 🍄💚
I use about a teaspoon per cup of water, but you can adjust as needed or desired. I do keep it in the fridge and guessing that freezing would work, too. The ingredients are such that it likely doesn't need refrigeration (there's no water or fresh ingredients), but I haven't done a shelf life test (ha ha) so play it safe in the fridge.
Miso is readily available almost everywhere now, and many are interchangeable. White miso is milder than red, which tends to be saltier and has a more fermented flavor. Miso is traditionally made from soy, but you can also use chickpea (another type widely availalble). Natural food stores or Asian grocery stores have a variety, but supermarkets in general carry it, too. You don't need to overthink it -- just try one, and then make some miso soup, too!
I've always bought them from Amazon since we have no Asian stores close by. I have bought many brands and types and never had a bad one. They were all extremely delicious.
Which chicken seasoning do you use please? I'm in England so probably can't get the exact one but they all have different ingredients and would like to try get a similar one. 😊
gluten comes from grains like wheat there is no wheat here or grains there might be in your soy sauce unless it says gluten free or you can use tamari instead that is gluten free
I’m going to make these. Thank you so much for being so generous with your tutorial.
I use a Krups One-Touch Coffee and Spice Grinder to grind up herbs and spices. It works better than other grinders because the grinding area is oval shaped, insuring that all pieces get ground.
Just making my second batch of this bouillon (both kinds). I have been using it on its own for soup in a cup. It tastes soooo nourishing, especially during cold nights here in Alberta. I am going to use it tomorrow as the flavor base for mason jar instant noodles. Thank you so much for the recipe.
Miyoko taught us how to make this during the pandemic shows, and it was so delicious. I would eat it off the spoon, so I stopped making it. I need to get back to it.
Amazing idea! I cannot wait to make this and have at hand whenever I need.
miyoko im a san franciscan chinese american nurse and i find you so inspiring! i cant resist my moms delish pork dishes and fish dishes. but im trying really hard to introduce days of nutritious eating thst is vegan. i already make miso soup often. and tan tan noodle soup. im learning about mezzes turkish dips . your recipes are inspiring!! thank you so much!
Absolutely amazing
Can’t wait ❤
Looks delicious! How long would you say that keeps in the cupboard? Same question but in the fridge.
Guessing it would be fine in the cupboard -- just haven't done a shelf life test. But there's no water or fresh ingredients, so should be fine.
Yummy!!❤
I often collect my own wild mushrooms, but boletes are a hard to find treasure. Slippery Jacks are more common, but puffballs are more abundant and wonderful when dried and made into mushroom powder
I love that you have the 'no beef' and 'no chicken', hoping there is a 'no pork' in the works.
Yummm!!! Both versions look so amazing...thank you!!! 💗💗💗
You are so welcome!
Love it! Simple, healthy, no mystery ingredients and very affordable 👌
Thank you Miyoko ✨️
I just make bouillon too....freeze scrappy in freezer til ready ...😊
Absolutely brilliant- thank you 🙏- I’m going to stop buying those overpriced little jars! So appreciate your being back. Have all your books
My concern over using a blender to make hummus, peanut butter and potentially for mixing this paste is that it is so difficult to get all of it out afterwards. I suppose, though, the difference here is that you could use water in the blender to get the last bit out.
I use a nutribullet because i don’t have access to mushroom powder but stirring it together works perfectly fine
gonna try this
Cool Orb @2:12. 🤗
These look so yum, definitely will make them. Thanks Miyoko!
this is amazing!! was always looking to dupe Better than Bouillon - never buying again!!
I like this idea. Better than Bullion is very salty.
I think I'd drape the blender with a damp kitchen towel to keep the powder down
Genius idea! Thank you! 🙏
This is so great. I'll never buy better than bullion again.
Can you make this without oil?
Love this…I will make for sure
Freeze it in cubes it lasts longer
Thank you so much for these recipes! Please let me know if I can skip the Miso paste.
Mountain rose herbs and Oaktown Spice shot have great quality herbs!
Thank you for this video, want to make this, just have to find seleryseads. Thank you Myoko
This sounds amazing! Thank you for providing all the information and guidance!
Wondering if I can substitute dried tomato powder in the tomato flavor mixture for the sun dried tomatoes. If so, about how much should I use?
Thank you! I’m looking forward to making both. How long do you think it will last in the fridge?
Love these so much. My only hurdle is the dried shitake and porcini mushrooms I found on Amazon were pretty expensive. I’d love the links for the inexpensive online mushrooms. Thank you, thank you, for this video!
If you google "bulk" you will get links to products that are 8 ounces to 1 pound. You spend a bit more in the beginning, but they last a year or so. I buy a pound a year and use it throughout. Here's a link for shiitake. www.amazon.com/ONETANG-Mushrooms-Shiitake-Natural-Mushroom/dp/B0776V1LKN/ref=sr_1_12_sspa?crid=2KVZVG52FWZKE&keywords=bulk+dried+shiitake&qid=1688568306&sprefix=bulk+dried+shiitake%2Caps%2C548&sr=8-12-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9tdGY&psc=1
And porcini www.amazon.com/Urbani-Porcini-Mushrooms-Italian-Finest/dp/B003TTA3AG/ref=sr_1_1?crid=276TIC845UFXL&keywords=bulk+dried+porcini&qid=1688568417&sprefix=bulk+dried+porcini%2Caps%2C509&sr=8-1
I’m thoroughly binge watching these episodes on repeat before going to grocery store for inspiration 😊
Does it make a difference if you buy the mushrooms already in powdered form?
Love the oat & cashew milk
These look great. How could we make them with no oil? 😊
You can delete the oil but don't add water as that will reduce shelf life. It will be a very thick paste that will be a bit more difficult to dilute, but still doable.
Great recipe! Thus ft, I can’t find white miso here in Porto, but I’ll keep looking.
I’ve been buying and drying fresh local Porcinis - until my husband threatened to throw me out 😂.
Lucky for you you can find fresh porcini! You can use any miso, don't worry about it being "white." It's just a name -- it's not really white.
@@thevegangoodlifewithmiyoko Good to know! Thanks!
Speak of the devil! I was just reviewing the recipe last night in the cookbook and bookmarked it.
I have high blood pressure
Soy sauce and miso is very salty. What about a low sodium alternative? Thanks
What I find so difficult about vegan recipes is the amount of salt in things like soy sauce and miso paste. On a no salt diet for health reasons I really am stuck.
love this, by any chance can we substitute the nooch (nutritional yeast) for something else?
The glutamate molecule in nooch triggers migraines for me and am wondering if there is another ingredient we can use?
I was thinking tomato paste, totally different flavor profile from nooch, but it will add deep umami.
However, I don't know how long it would keep with tomato paste.
wow somebody else that nooch does the same for me and i researched why and did find that glutamate molecule and then knew why.
I too would like to know if there is a replacement @Miyoko Schinner ?
Thank you.🙂
You’re welcome 😊
Looks fantastic! How log will this keep? And I’m assuming it needs refrigeration - how about freezing?
Would it be 1Tablespoon per 8 oz. Water?
Thank you so much! 🍄💚
I use about a teaspoon per cup of water, but you can adjust as needed or desired. I do keep it in the fridge and guessing that freezing would work, too. The ingredients are such that it likely doesn't need refrigeration (there's no water or fresh ingredients), but I haven't done a shelf life test (ha ha) so play it safe in the fridge.
What white Miso do you use? I struggle with Miso as they are so unfamiliar to me
Miso is readily available almost everywhere now, and many are interchangeable. White miso is milder than red, which tends to be saltier and has a more fermented flavor. Miso is traditionally made from soy, but you can also use chickpea (another type widely availalble). Natural food stores or Asian grocery stores have a variety, but supermarkets in general carry it, too. You don't need to overthink it -- just try one, and then make some miso soup, too!
I've always bought them from Amazon since we have no Asian stores close by. I have bought many brands and types and never had a bad one. They were all extremely delicious.
Does it need the oil ? Can one use water in its place?
Water will reduce shelf life, so just omit. It will be very thick.
How long will this stay in the fridge before going bad?
A lot of your dishes have salt in them. Do you any suggestions for low sodium substitutions?
Where I live (Italy) there is no poultry seasoning, is there a way to make it at home? Thank you so much for the recipe ❤
I didnt use poultry seasoning at all, the recipe is so awesome already
Which chicken seasoning do you use please? I'm in England so probably can't get the exact one but they all have different ingredients and would like to try get a similar one. 😊
The poultry seasoning I refer to is just an herbal combination of sage, thyme, rosemary, etc.
@@thevegangoodlifewithmiyoko Thank you so much Miyoko, I really appreciate your reply. You're fab 😊😍
Now I have a broth for my family’s ramen.😭 They eat sooo much ramen! Now I just need maybe 4 more broths.😭 It’s that serious here.
Felt this! 😂 I bought a pasta maker months ago and we've been making homemade ramen noodles every other day since. Can't wait to make this bouillon.
What ml is 1 cup?
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This looks great but can it be made without the nutritional yeast? I find the taste of nutritional yeast very unappealing.
I bet it can be dehydrated to keep longer. Then again the miso and soy sauce is like a natural preservative.
I haven't done a shelf life test, but I've kept it forever (when it got lost in the back of my fridge!) and it's been fine.
How about, “I love unammi, you’re the bomb!”
I wonder what the goats would have thought of this one 🤔
07:57 They obviously didn't watch "The last of us".
I have not looked at mushrooms/ fungus the same way since watching . LOL
I hope gluten free as well.
gluten comes from grains like wheat there is no wheat here or grains
there might be in your soy sauce unless it says gluten free or you can use tamari instead that is gluten free
@@joannestretch Or liquid aminos
@@christiedecker2724 or coconut aminos too, good suggestion
Good recipe pie but it’s not not Brilliant Bouillon. That is a trademarked name and company out of Texas.
🎉 Promo-SM
Going vegan should be healthy. 2 teaspoons of salt, soy and miso its a sodium bomb.
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