Zero Waste Veggie Stock and Miso Bowl

Our head chef Jo shares a couple of recipes from the Somerset kitchen, which she has been making with the bountiful leafy greens we’ve been harvesting on the farm, as well as wild herbs we’ve been foraging in the woods recently.

These are very versatile, affordable family recipes; substitute and add in whatever fresh, seasonal vegetables you may have, and use up any odds and ends of vegetables from prepping other meals in this zero waste stock recipe. The two recipes complement each other, as you use the stock as a base for the miso broth, and keep back the kombu from the stock for extra umami goodness in the miso bowl.

Enjoy!


Zero Waste Veggie Stock

Use this stock as a base for your soups, sauces and more.

Ingredients

Save your raw vegetable trimmings from cooking, any of the following but not limited to:

  • Onion skins
  • Peppers
  • Spring onions
  • Cabbage / Brussels Sprouts/ Cauliflower; use in very small amounts as they have a strong flavour
  • Carrot peel and leafy tops
  • Celery
  • Mushroom stalk and peels; for a good depth of flavour
  • Leek tops and tough outer skins
  • Parsley stalks
  • Garlic skins
  • Lettuces
  • Tomatoes
  • Courgettes
  • Squash skins
  • Parsley stalks
  • Thyme
  • Kombu seaweed; soaked

Method

  1. Chop veggie peels into similar sizes and put in saucepan, the smaller you chop the less time it will take to make the stock.
  2. Soak the seaweed for 15 mins then drain and add to the stock.
  3. Cover with fresh water, add a good pinch of salt and bring gently to the boil.
  4. Simmer for 1 hour.
  5. Strain and use as the base for soups, casseroles, stews, etc
  6. Save the kombu* and discard the rest of the veg

Miso Broth Bowl

Serves 6

Ingredients

Broth Ingredients

  • 900ml your homemade vegetable stock
  • 1 clove garlic; very thinly sliced
  • 2 tbsp soy sauce
  • 2cm piece fresh ginger; cut into very thin strips
  • 10g seaweed of choice
  • 2 tbsp miso paste

Bowl Ingredients

  • 3 eggs omelette, or marinated tofu or tempeh if vegan; cut into cubes
  • 500g cooked buckwheat noodles
  • 150g spinach or leafy greens; shredded
  •  150g seasonal veg; carrots, sweetcorn, mangetout, thinly sliced if required
  • 1 spring onion, sliced into rounds
  • Sea salt and ground black pepper to season
  • Soy Sauce to taste
  • Kombu (held back from making the stock)*
  • Rapeseed oil; organic, local if possible

Method

  1.  Put all the broth ingredients into a saucepan and bring to a low simmer, cook for 15 minutes
  2. Fry the kombu seaweed until crisp, and break over the top of the bowls
  3. Lay all chopped vegetables and other ingredients out in serving bowls and dishes, for people to add what they would like to the bowls
  4. Ladle broth over the ingredients in the bowls 
  5. Season the soup with salt, pepper and soy sauce as desired

This is suitable for paleo, coeliac, gluten free and GAPS diets.

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