# Caldo de verduras

This recipe provides a base for soups, stews, and rice dishes, along with a creamy soup for the week, by roasting vegetables.

- Cuisine: Japanese
- Category: Soup
- Language: en

## Ingredients

- eggplant
- onion
- carrot
- bell pepper
- garlic
- zucchini
- pumpkin
- mushrooms
- 1 handful dehydrated mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon miso

## Instructions

1. Roast the vegetables (eggplant, onion, carrot, bell pepper, garlic, zucchini, pumpkin) in the oven until well browned but not burnt.
2. Add the roasted vegetables to a pot.
3. If using dehydrated mushrooms, add a handful to the pot during cooking.
4. Cook until a broth is formed.
5. Strain the broth.
6. Add two tablespoons of soy sauce and one tablespoon of miso to the strained broth.
7. Taste the broth and adjust the salt as needed.
8. Store the caldo de verduras in the fridge for up to 4 days or freeze it for longer storage.

## Equipment

- oven

## Tips

- Roast the vegetables well in the oven, but do not burn them, or they cannot be used for the broth.
- Add pumpkin and mushrooms; if using dehydrated mushrooms, add a handful during cooking.
- Once strained, add a couple of tablespoons of soy sauce and one of miso; then taste the broth to adjust the salt.
- Store in the fridge for up to 4 days or freeze.

## Source

- Original video: https://www.instagram.com/p/DQ1X5LGjNqM/
- Recipe page: https://www.cliprecipe.com/recipe/78c33e3f-170c-4af8-943c-55464fd48d49
- Extracted: 2025-12-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt