Person's Way Umami Co.
Veggie Broth Tea

Veggie Broth
Tea

Veggie Broth Tea is a comforting, savoury blend made for simple, wholesome sipping. Just mix 2 tsp (5–7 g) with a cup of hot water for a warm, umami-rich drink that’s perfect any time of day.

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How to Use

As Tea

Add 2 tsp (about 5-7 g) to a cup of hot water. Stir well and steep 3-4 minutes. For deeper flavour, leave for 15 minutes. Drink the clear broth from the top - the natural sediment contains nutrients.

— The natural sediment is also delicious.

As a Cooking Base

Use the clear broth for sauces, stir-fries, or soups. Just add your preferred seasonings.

— Salt is kept low - add more to taste.

For a Full Pot

Add 25 g to 1.2 L of water. Let it sit briefly, then bring to a boil and simmer gently on low heat for 20 minutes. Strain the sediment for a clear, restaurant-style dashi.

— Made with Celtic sea salt.

Ingredients

Organic Onion · Tomato · Carrot · Cabbage · Organic Shiitake Mushroom · Organic Kombu · Organic Ginger · Celtic Sea Salt

No additives. Just real vegetables.

Recommended Recipes

1

Miso Soup (Veggie Tea Broth)

Water, Veggie Tea Broth, Tofu, Dried wakame

  1. Place the water and dashi powder in a pot and mix well. Bring to a boil over medium heat.
  2. Once boiling, reduce to low heat and simmer for 2–3 minutes.
  3. Add the tofu and rehydrated wakame. Warm through gently.
Full recipe →
2

Vegetable Soup (Soy Sauce Version)

Water, Veggie Tea Broth, Onion, Carrot

  1. Place the water and dashi powder in a pot and mix well. Bring to a boil over medium heat.
  2. Once boiling, reduce to medium-low heat and simmer for about 30 minutes.
  3. Add the onion, carrot, and pumpkin.
Full recipe →
Simple Leek Cream Soup3

Simple Leek Cream Soup

Onion or the white part of a leek, Butter (or olive oil), Vegetable broth tea (around 12 g), Heavy cream (or coconut cream)

  1. Finely chop the onion (or leek), sprinkle with salt, and sauté in butter or olive oil over medium heat until softened and sweet (about 5–7 minutes).
  2. Add the vegetable broth tea and simmer over low heat for about 5–8 minutes. Taste and adjust the salt if needed.
  3. Add the heavy cream and milk. Ladle into bowls and finish with a light sprinkle of chili flakes.
Full recipe →
Minestrone4

Minestrone

Onion, diced, Carrot, diced, Paprika, diced, Zucchini, diced

  1. Warm olive oil and garlic in a pot over low to medium-low heat until fragrant.
  2. Add the onion and sauté, then add the carrot and mix.
  3. Add the paprika, potato, zucchini, and mushrooms, then add the tomato last. Mix well.
Full recipe →
Vegetable Broth Tea Leftover Potage5

Vegetable Broth Tea Leftover Potage

Vegetable broth tea sediment (saved from 6g × 3 servings), Butter, Heavy cream, Parmesan cheese

  1. Place the saved sediment (from 6g × 3 servings) into a pot.
  2. Warm over low heat and add butter (or olive oil) to taste. Let it melt and combine.
  3. Add heavy cream (or coconut cream) to taste. Continue warming over low heat, stirring constantly, without letting it boil.
Full recipe →

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