Make Instant Broth Yourself – That’s How it Works

Store-bought instant broth often contains many hidden unhealthy ingredients. In this article, you will learn how to make instant broth yourself.

What you need:

To make instant broth yourself, you only need a few utensils:

  • Mason jars (boiled for 10 minutes)
  • A food processor, blender, or hand blender
  • A kitchen scale
  • The ingredients you want in the vegetable broth (see below)

The ingredients of your vegetable broth

Nothing stands in your way when it comes to the ingredients for your vegetable broth. You can simply use the ingredients found in your favorite broth or try your hand at an Asian vegetable broth. Here we show you an example of a classic vegetable broth:

  • 1 bunch of parsley
  • 1 bunch of lovage
  • 1 bunch of chives
  • 1 bed of garden cress
  • 4 onions
  • 4 fresh garlic cloves
  • 1 celeriac
  • 1 stick of celery
  • 2 leeks
  • Enough salt for your mixture (see below)

Make instant broth yourself: step by step

Your own instant broth will not only be delicious, but it is also extremely quick:

  1. Chop all the ingredients apart from the salt. It shouldn’t become a mass, just chopped into small pieces.
  2. Take your kitchen scale and weigh the weight of your vegetable mix. Now add 12g salt per 100g vegetable mixture and stir it in evenly.
  3. Now fill your mason jars and close them tightly.
  4. The finished instant broth can be kept unopened for up to a year, once opened you should use it up in a few weeks.
  5. When using vegetable broth, you must add between 1 and 2 tablespoons of broth per liter of water.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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