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Brilliant Bouillon | DIY, VEGAN Chickenless "Chicken" Broth | The Vegan Good Life with Miyoko
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- Опубликовано: 2 июл 2023
- Recipe & Ingredients for BRILLIANT BOUILLON
Makes 2/3 cup base, enough for 36 cups of broth
There’s no substitute for a slowly simmered homemade stock for adding extra oomph to soups and sauces, but sometimes there’s no time for that - not even in my household, where I pride myself on making just about everything from scratch. One time, when I ran out of my favorite organic veggie base, I concocted my own. Whipped up in just a couple of minutes, it is truly instant - instant to make, and instant to use! And it’s much cheaper, more flavorful, and less salty than the packaged variety, yielding a soothing cup of warm broth tasty enough to drink on its own or with just a couple of veggies thrown in. Make a jar of this and keep it in your cupboard - you’ll find endless uses for it from soups and sauces to adding a little extra umami to casseroles, stir-fry, grains, and beans.
1/2 cup nutritional yeast flakes
1/4 cup porcini mushroom powder or 6 tablespoons shiitake mushroom powder (see sidebar)
1/4 cup light miso
1/4 cup oil (canola or other neutral oil)
3 tablespoons soy sauce
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground celery seed
2 teaspoons sea salt
Combine all of the ingredients in a bowl mix by hand with a wooden spoon, or process in a food processor to form a paste. Store in a jar in the pantry.
Tomato Flavored Veggie Base
This is good for minestrone and other soups where a hint of tomato is desired. Make the soup base above in the food processor. Add a half-cup of sun-dried tomatoes -reconstituted, oil-packed, or if you can find them, dried ones that are soft and need not be soaked to be able to eat. Process until a relatively smooth paste is formed.
Chickenless Veggie Base
Increase the nutritional yeast by two tablespoons, use shiitake powder instead of porcini, and add 1 tablespoon poultry seasoning.
Sidebar
To make powdered mushrooms, simply put about an ounce of dried mushrooms in a blender and process until powdered. Store it in a jar in the cupboard and add to soups, sauces, or beans to add a bit of umami and flavor. For this soup base recipe, I prefer porcini mushrooms, which add incomparable depth, but shiitake mushrooms are less expensive and more widely available.
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.
I’m going to make these. Thank you so much for being so generous with your tutorial.
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!
Amazing idea! I cannot wait to make this and have at hand whenever I need.
Can’t wait ❤
I love that you have the 'no beef' and 'no chicken', hoping there is a 'no pork' in the works.
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.
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
Yummy!!❤
Love this…I will make for sure
gonna try this
These look so yum, definitely will make them. Thanks Miyoko!
Absolutely amazing
I think I'd drape the blender with a damp kitchen towel to keep the powder down
Genius idea! Thank you! 🙏
Love it! Simple, healthy, no mystery ingredients and very affordable 👌
Thank you Miyoko ✨️
Love the oat & cashew milk
Yummm!!! Both versions look so amazing...thank you!!! 💗💗💗
You are so welcome!
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
Absolutely brilliant- thank you 🙏- I’m going to stop buying those overpriced little jars! So appreciate your being back. Have all your books
Cool Orb @2:12. 🤗
I just make bouillon too....freeze scrappy in freezer til ready ...😊
this is amazing!! was always looking to dupe Better than Bouillon - never buying again!!
Thank you for this video, want to make this, just have to find seleryseads. Thank you Myoko
This is so great. I'll never buy better than bullion again.
Thank you so much for these recipes! Please let me know if I can skip the Miso paste.
Thank you.🙂
You’re welcome 😊
Mountain rose herbs and Oaktown Spice shot have great quality herbs!
I like this idea. Better than Bullion is very salty.
Thank you! I’m looking forward to making both. How long do you think it will last in the fridge?
Freeze it in cubes it lasts longer
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?
Speak of the devil! I was just reviewing the recipe last night in the cookbook and bookmarked it.
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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?
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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.
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!
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.
I have high blood pressure
Soy sauce and miso is very salty. What about a low sodium alternative? Thanks
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.
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
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.
Can you make this without oil?
How long will this stay in the fridge before going bad?
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.
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 😊😍
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.
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.
A lot of your dishes have salt in them. Do you any suggestions for low sodium substitutions?
What ml is 1 cup?
How about, “I love unammi, you’re the bomb!”
07:57 They obviously didn't watch "The last of us".
I wonder what the goats would have thought of this one 🤔
This looks great but can it be made without the nutritional yeast? I find the taste of nutritional yeast very unappealing.
🎉 Promo-SM
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
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.
Good recipe pie but it’s not not Brilliant Bouillon. That is a trademarked name and company out of Texas.
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