This broth mix is as quick and easy as 1, 2, 3. You probably won’t even need the actual recipe after making it once, because the quantity of almost every ingredient is identical: two teaspoons of each, except for the nutritional yeast. Woo! Adapt it to your own taste and according to what’s available in your pantry. Both the tomato powder and mushroom powder are optional, but I highly recommend them to get that umami boost.
To make broth out of this mix, use 1 teaspoon (2 g) for every cup (235 ml) of water for a mellow broth. Use 1 tablespoon (6 g) for every cup (235 ml) of water for a flavor-packed broth.
YIELD: 1¼ cups (113 g)
1 cup (80 g) nutritional yeast
2 tsp (3 g) onion powder
2 tsp (2 g) garlic powder
2 tsp (12 g) fine regular or smoked sea salt, or a combination of both
2 tsp (4 g) sweet or smoked paprika, or a combination of both
2 tsp (2 g) Italian seasoning or other mix of dried herbs of choice
2 tsp (10 g) dried tomato powder (optional)
2 tsp (3 g) dried shiitake powder or porcini powder (optional)
Ground rainbow or other peppercorn, to taste
Place the nutritional yeast, onion powder, garlic powder, salt, paprika, Italian seasoning, tomato powder (if using), shiitake powder (if using) and peppercorn in a large mason jar. Screw the lid on tightly, and shake to thoroughly combine. Store at room temperature or in the refrigerator for up to 1 month.