The secrets chefs won't tell you!

This is my recipe for a bomb of umami ness:This umami bomb vegetable bullion cubes have lots of layers of flavors, a bright and bold vegetable bullion that's going to give vibrancy and soul to any dish! And a bonus recipe that's just gold!

Enough chitchat! Here is the recipe!

• 1 eggplant, peeled and chopped
• 2 onions, peeled and chopped
• 1 red bell pepper, chopped
• 3 carrots, peeled and chopped
• 1 garlic bulb
• 2 stalks of celery, chopped
• Mushrooms, halved
• 5 inches worth of leek, chopped
• 2 shallots, peeled and chopped
• 2 medium potatoes, peeled and boiled
• 2 tablespoons miso paste
• A bunch of fresh parsley
• 2 to 3 green onions, chopped
• 2 bay leaves
• A few basil leaves
• A few sprigs of fresh thyme (approx. 1 tablespoon)
• 1 teaspoon white pepper powder
• 1 teaspoon of dried oregano
• 1 teaspoon dried marjoram
• 1 teaspoon of turmeric
• 1 teaspoon MSG (optional)
• Olive oil
• Food scarps
• Garlic
• Onions
• Eggplants
• Tomatoes
• Carrots
• Mushrooms
• Celery stalk
• Leeks
• Turmeric
• Black or white pepper powder
• MSG (optional) or 2 teaspoons of mushroom powder
• Miso paste
• Herbs such as thyme, parsley, oregano, marjoram, greens onions, etc
• 1 black garlic clove
• Tomato passata


  • 1.
  • 2.
    Preheat the oven to 185C.
  • 3.
    Cut the garlic bulb in half, rub it with olive oil, wrap in aluminum foil and bake it for 20 minutes at 200C.
  • 4.
    Add the white pepper, turmeric, and all the vegetables except for the potato to a baking sheet and bake them at 180C for 35 - 40 minutes. Remove from the oven, put them in a food processor along with the remainder of the ingredients.
  • 5.
    Blend very well, distribute the bullion paste to ice cube trays or add it to a lined baking sheet, put it in the fridge for at least 3 hours, cut it into cubes add them to a jar and refrigerate them or freeze them.
  • 6.
  • 7.
    Add all the ingredients for the veggie broth to a pot, cover it with water, bring it to a boil then and in medium low heat let it simmer for 2 hours.
  • 8.
    Drain the veggies and store the broth in a jar and refrigerate it or freeze it.
  • 9.
    I use the drained vegetables to make food for my dog Poppy, she loves it! :)
  • Print