DASHI AtoZ 20:
Is Vegetable Scraps Broth (Vege-broth) a treasure?

Writer: Yumiko Ishimaru

Recently, “phytochemical” is drawing high attention. In the previous article, I described that broth made from seaweed, shiitake mushroom and vegetable scraps such as the skins and stems are used for Shojin-Ryori (Buddhist Vegetarian Dish). And vege-broth that is made simply by boiling vegetable scraps is a treasure full of phytochemicals.  Phytochemicals are contained inside the vegetable’s cell, and dissolved outside of the cell when heated.

Phytochemicals have  great functions such as improving antioxidant effect and enhancing immune system. And that plays a great role in stopping or moderating aging process.

Moreover, it promotes digestion and absorption without impacting stomach, as phytochemical is melted into the soup.

As there are a lot of nutrients and good flavors in the parts between the skin and inside vegetables like onions, carrots, pumpkins and green bell pepper, there are also a lot of power stored in the seeds, stems and roots for their growth. By utilizing this power for broth, we can eat “every parts of vegetable without wasting any”.

You can extract great flavor not only from the green parts of scallion, hard tips of mushroom, skin of onions, stems and leaves of celery, stems of carrots and stems of tomatoes, but also from the seeds and stems of pumpkin and skin of ginger.

Just put these vegetable scraps into water and add sake for diminishing odor, then boil. Strain after boiled, and vege-broth is ready to use!


When boiling with other ingredients, put vegetable scraps into a filter bag, then you can easily take it out after the cooking is completed.

If you have time, I recommend you to let the soup cool down a little before straining. By doing this, more flavor is brought out and this will give you a very delicious broth.

Why not making this treasure broth staring today?!