Bryanna's Homemade Vegan Chicken-Style Broth Powder
My daughter had a cold and wanted me to make her some sort of chicken soup-like vegetable soup with dumplings. I remembered seeing various recipes for chicken-style broth powder last year. I found this one and it turned out amazingly good. You make a batch of the powder for your pantry and use it in a 1 tbs:1 cup water ratio. This makes enough for 24 cups broth.
My daughter had a cold and wanted me to make her some sort of chicken soup-like vegetable soup with dumplings. I remembered seeing various recipes for chicken-style broth powder last year. I found this one and it turned out amazingly good. You make a batch of the powder for your pantry and use it in a 1 tbs:1 cup water ratio. This makes enough for 24 cups broth.
- 1 tsp paprika
- 1 1/3 cups good-tasting nutritional yeast
- 3 tbs onion powder
- 2 1/2 tsp sea salt
- 2 1/2 tsp garlic granules or garlic powder (i've read that you should use a bit less garlic powder then granules but this recipe doesn't make a distinction--i used garlic powder and used a bit less)
- 1 tbs soy milk powder (i used rice millk powder and it was fine)
- 1 tbs beet root sugar i used regular sugar (some white sugar is beet sugar but there is no way of knowing for sure)
- 1 tsp dried thyme
- 1 tsp finely crumbled dry sage (recipe stresses not to use powdered---that's all i had so i used fresh sage when i made the soup)
- 1/2 tsp turmeric
- Carbohydrate 0.0742170312730156 g
- Cholesterol 0 mg
- Fat 0.0133849479169662 g
- Fiber 0.0397984388536583 g
- Protein 0.0161842708362206 g
- Saturated Fat 0.00250510937505221 g
- Serving Size 1 1 Serving (1g)
- Sodium 181.725552083349 mg
- Sugar 0.0344185924193573 g
- Trans Fat 0.00182671875007703 g
- Calories 0 calories
Step-by-step
- Shake in a jar or plastic bag or mix in a dry blender.
- Store in an airtight container.
- Use 1 tbs of the mix per 1 cup of water.
Assessing doneness in a dry spice blend requires monitoring texture and aroma rather than internal temperature. Shake the ingredients in a tightly sealed container for a full sixty seconds. Look for a completely homogeneous color free of white or yellow streaks. Fine powders should flow freely without clinging to the sides of the glass.
Sulfur compounds from garlic and onion powders interact with volatile oils from thyme and sage during blending. This dry friction initiates early aromatic binding without requiring heat. Sugar molecules coat the larger flakes of nutritional yeast, balancing the sharp salinity of sea salt. The resulting powder maintains stability at room temperature for up to six months.
Measure one tablespoon of the finished mix for every single cup of boiling water. Whisk vigorously to hydrate the dry milk powder and suspend the fine granules. Store the remaining batch in an airtight container away from direct sunlight.
