Vegan Spicy Broth
Warm up with a bowl of bold and flavorful Vegan Spicy Broth, a plant-based soup packed with aromatic ingredients and a fiery kick. This quick-to-make recipe features layers of flavor from sautéed onion, garlic, and freshly grated ginger, combined with red chili flakes and sambal oelek for an irresistible heat. Soy sauce, miso paste, and rich vegetable stock create a savory umami base, while sliced carrots, dried shiitake mushrooms, and strips of nori add texture and depth. Finished with a splash of lime juice and garnished with fresh cilantro and green onions, this broth is a vibrant, gluten-free meal that's perfect for chilly days or whenever you crave a spicy and comforting dish. Ideal for meal prep or sharing with friends, this recipe serves four and can be made in just 40 minutes. Perfect for those seeking vegan soup ideas, spicy vegan recipes, or hearty plant-based soups!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil (like avocado or olive oil)
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 teaspoon red chili flakes
- 1 tablespoon sambal oelek (chili paste)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons miso paste (light or dark, depending on preference)
- 6 cups vegetable stock
- 1 large carrot, thinly sliced
- 1 ounce dried shiitake mushrooms
- 1 nori sheet, cut into strips
- 1 tablespoon lime juice
- 2 green onions, chopped (for garnish)
- 2 tablespoons fresh cilantro, chopped (for garnish)
- salt (to taste)
- black pepper (to taste)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, grated ginger, and red chili flakes, and cook for an additional 1-2 minutes until fragrant.
Add the sambal oelek and stir well to combine.
Pour in the vegetable stock and bring to a gentle simmer.
Whisk in the miso paste and soy sauce (or tamari) until fully dissolved.
Add the sliced carrot, dried shiitake mushrooms, and nori strips to the pot. Allow the broth to simmer gently for 20 minutes to develop the flavors.
Stir in the lime juice, then taste and adjust the seasoning with salt and black pepper as needed.
Remove the shiitake mushrooms and slice them thinly if desired before returning them to the broth.
Serve the broth hot, garnished with chopped green onions and fresh cilantro.
Nutrition Facts
Calories |
1112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8357 mg | 363% | |
| Total Carbohydrate | 154.5 g | 56% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 36.9 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 360 mg | 28% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4066 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
