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Ingredients
US|METRIC
4 SERVINGS
- 1 carrot
- 1 onion
- 1 small eggplant
- 1 cup celery (diced)
- 1 cup leeks (diced)
- 1 tomato
- 2 shiitakes (dried, previously rehydrated in water for about 2 hours)
- 4 garlic cloves (peeled)
- 10 whole peppercorns
- 1 sprig fresh rosemary (or 1 teaspoon if dry)
- 2 bay leaves
- 2 inches kelp (or 1 teaspoon of powder)
- 1 tsp. vegan Worcestershire sauce
- 1 Tbsp. miso paste
- 1 bunch fresh parsley (or 2 teaspoons if dry)
- 1 Tbsp. salt
- 1 Tbsp. tomato paste
- 2 Tbsp. oil
- 1 liter water
- 1 salt (extra tablespoon of, for preserving, optional)
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium2210mg92% |
| Potassium410mg12% |
| Protein3g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A80% |
| Vitamin C35% |
| Calcium8% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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