I’m an aspiring vegetarian, and one of the first things I did when I opened my first box of kobe beef broth was to order the vegetable broth substitute.
I’ve tried so many variations of the dish over the years, but none have really stood up to my taste buds and the amount of time it takes to make.
I tried this version with some leftover meat, but it just didn’t taste as good as what I’d normally get at my local Asian market.
So, I thought, why not make my own beef broth?
I tried this vegetable broth recipe in the video above.
You’ll notice I’ve added some of the vegetable meat into the broth, but there’s no beef flavor here, and the beef flavor comes from soybeans and other legumes.
It’s a pretty easy recipe to make, too.
Here’s how to make your own kobe broth substitute:1.
Put the beef broth in a blender or food processor and puree it.2.
Add a bit of rice vinegar and a little water.3.
Add the soybeans, and blend until the soy is broken up into small bits.
I made this by using two bowls of beef broth, and I added a bit more water to compensate for the liquid from the rice.
Pour the liquid back into the blender and blend it until you have a consistency similar to chicken stock.
You can make a thick soup from it, but I prefer to use half a bowl.
Pour this mixture into the stock pot, and stir until the stock has thickened enough that you can easily scoop out any remaining chunks.
Add more beef broth if needed.
Pour it into a pot and bring to a boil.
Add about a teaspoon of soy sauce, and a pinch of salt.9.
Add some water if needed to make it thick enough to pour into the pot.
Stir to combine.
Cook the soup for about 10 minutes, until the liquid is reduced to the consistency of chicken stock and the soup is thick enough that it’s thick enough for me to pour it into my bowls.
Serve hot with a bowl of rice and a salad.
For more beef and vegetable broth recipes, check out: Japanese Vegetable Soup, Chicken Soup, Japanese Curry Soup, Beef and Vegetable Broth and more.