Buying guide
Broth substitutes need body, salt control, and savory depth. This list favors flexible pantry formats for quick sauces.
No. 01
Thrive MarketGeneral pan sauces
The most flexible savory liquid for non-vegetarian sauces and gravies — typically ~140 mg sodium per cup vs ~860 mg for regular, leaving room to season with soy, miso, or reductions.
View merchant pageNo. 02
Thrive MarketVegetarian sauces
An onion/carrot/celery-based liquid that works across soups, sauces, risotto, and grain pilafs as a neutral savory base.
View merchant pageNo. 03
AmazonUmami depth
Glutamate-rich from dried or fresh mushrooms — a stronger vegetarian option when plain vegetable broth tastes thin in dark gravies and stews.
View merchant pageNo. 04
AmazonDark gravies
Roasted-bone color and flavor — the right choice for pan jus, French onion soup, and red-wine pan sauces.
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AmazonPlant-based chicken-style flavor
A vegan poultry-style base (typically nutritional yeast, onion, celery, turmeric) for matzo-ball soup, risotto, and gravy when vegetable broth reads too vegetal.
View merchant pageNo. 06
AmazonSmall-amount substitutions
Refrigerator-stable concentrate (Better Than Bouillon style) — measure by the teaspoon for pan sauces instead of opening a quart carton; salt content is high so dilute and taste before adding more salt.
View merchant pageNo. 07
AmazonShelf-stable backup
The most concentrated and saltiest of the broth shortcuts — useful for emergency pantry cooking, but reduce or skip added salt elsewhere in the recipe.
View merchant pageNo. 08
AmazonFast savory broth
Kombu-and-bonito (or kombu-and-shiitake for vegan) tea-bag packets — five-minute infusion for miso soup, udon broth, and Japanese-leaning pan sauces.
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