Most bouillon powders or stock cubes are chock full of additives, flavor enhancers, sugar, salt and other weird things that you don’t actually need. Although using stock cubes is an easy way to e.g. give your soups extra flavor, it can also give you all those things that you would probably prefer not to ingest. Therefore I went on an experimental journey, to see if I could make a powder as an alternative for stock cubes!
The first (and probably easiest) option to avoid all the flavor enhancers in regular stock cubes, is to not use them at all. This works often, but not always. I mean, let’s be honest about it: sometimes you just need a little extra flavor, and what’s easier than tossing in something ready made?
The second option is to go to your local health food store and to check all the labels of the stock cubes (which will take FOR EVER) and then to pay $8 for a package of 6… Yeah, I’m not a fan of that either.
Thirdly, you can make your own bouillon powder as an alternative to store-bought stock cubes. Bingo! When doing research I found a lot of different versions of how to make your own bouillon powder, most of them were either based on dried and then pulverized vegetables, or based on dried herbs and spices. This version falls in the latter category, which makes this “recipe” really really easy and quick to put together once you have all the ingredients on hands.
Another benefit of making your own bouillon powder is that it is simply much cheaper than its store-bought counterpart. Two birds one stone ;)
Also, there is an AMAZING recipe for instant noodle soup, that uses this bouillon powder as its main flavoring, so make sure you have this bouillon powder on hand if you want to make it. It’s really good! It’s perfect for on-the-go with an Asian twist, and it is both simple and delicious.
Prep time: 5 mins
Cook time: –
Total time: 5 mins
Yield: about half a cup
1/2 cup (33 gram) nutritional yeast flakes
2 tablespoons salt
1 tablespoon onion powder
1 1/2 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon smoked paprika (a.k.a. pimentón)
1/4 teaspoon dried turmeric
1/8 teaspoon dried ginger
1 tablespoon coconut sugar
1. Simply mix everything together and store in an airtight jar.
2. Use about 1T for every 250ml water you want to flavor for a strong bouillon, or use less for a lighter broth.
Nutritional information per tablespoon
0.3 gram fat
5.5 gram carbohydrates
of which 1.3 gram fiber and 2.2 gram sugar
2.1 gram protein
How much of this do you use at a time? For 1 cup of broth?
Hi Stormi, I use about 1 tablespoon for 1 cup of broth, but it kind of depends on how strong you want it to be as well. There is no right or wrong here :)
Are yeast flakes different from yeast you may bake with.
Nutritional yeast is indeed different than the yeast you use to bake bread with. Nutritional yeast is a deactivated yeast strain, and it has a very nice cheesy or umami flavor to it. You can get it in most health food stores, on Amazon, or on iHerb. Hope that helps!!
What is nutritional yeast flakes and where do I get it. Thanks for sharing the recipe.
Nutritional yeast flakes are made from deactivated yeasts, and they are very flavorfull! They have a kind of cheesy or umami (savory) flavor to them. I bought mine off of iHerb, but I believe you can buy it on Amazon and in most health food stores too. Hope that helps!!
You can just use msg as a substitute that is what you’re tasting and is a key component of this type of yeast. Also just for the record every academic study ever done for the record has shown no issues with msg.
So this sounds very healthy apart from the salt content but am I right in thinking that for every litre of water I would need to add approx 4 tablespoons of powder. Would this not make it rather expensive????
You are definitely right, as this bouillon powder is more expensive than store-bought bouillon powder or cubes. However, most of the ingredients you can buy in bulk, so perhaps that is a good way for you to cut the costs?
Can you leave out the sugar? I’m trying not to consume any additional sugar. Thanks
You can definitely leave out the sugar, since this recipe is great to customize!
Can you leave out the yeast or substitute it for something else? Yeast allergy here :(
The nutritional yeast is a substantial part of the recipe unfortunately, and I have not tried to make it without. As far as I know, the taste of nutritional yeast can be compared to a good, authentic parmesan cheese like Pecorino Romano, so perhaps you could try it with that? However, there is a good chance the bouillon powder won’t dissolve if you try this, since the cheese is fat based. If you do give it a try, I would love to know how it turns out!!
About how many tablespoons will this recipe make? I’m hosting a Soup in a Jar party and am going to make and provide this for guests and will need to make a big quantity so trying to plan accordingly. Thank you!
This recipe makes about 10 tablespoons worth of bouillon powder. Hope that helps :) Have fun during your soup in a jar party! Sounds like a great idea!!
I’m looking for an alternative to chicken and vegetable bouillion- would you say this recipe works as a substitute for both flavor profiles? It looks like a great recipe, just wanted your opinion :)
Hey Lucy, I think this would work yes! Hope you like it! Emma
Why so much salt? I know commercial boullion powders have a lot of salt and I don’t like them because of that. I’m going to try leaving out the salt and then salting the broth I make according to taste. Do you think that would work?
Hi Ann, yes I definitely think that would work!! Let me know how it works out for you :) Emma
Could I add some poultry seasoning in this mix to give it more of a chicken flavor?
I am not familiar with poultry seasoning, but you can definitely try it! Just make sure to make a small batch (maybe half the recipe), so that if it doesn’t work out, you don’t waste a lot!
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