Description
This easy mushroom broth recipe combines fresh and dried mushrooms with aromatic ingredients to create a rich, umami-packed broth perfect for vegan ramen, risottos, soups, and sauces. The broth is simmered gently on the stovetop to extract deep flavors from mushrooms, onions, ginger, garlic, and kombu seaweed, resulting in a versatile and flavorful base for a variety of dishes.
Ingredients
Vegetables & Aromatics
- 2 medium yellow onions
- 1 garlic bulb, halved horizontally
- 1-inch piece fresh ginger, halved
Mushrooms
- Stems from 1 pound shiitake mushrooms
- 8 ounces cremini mushrooms, halved
- ½ ounce dried shiitake mushrooms
Liquids & Seasonings
- 2 tablespoons extra-virgin olive oil
- 10 cups water
- 3 tablespoons tamari
- 1 teaspoon black peppercorns
- 3-inch piece kombu
Instructions
- Prepare onions: Wash and dry the onions, then remove the skins and set the skins aside. Thinly slice the onions for sautéing.
- Sauté vegetables and mushrooms: Heat the olive oil in a large stock pot over medium heat. Add the sliced onions, shiitake stems, and cremini mushrooms. Cook, stirring occasionally, for about 10 minutes until the onions become soft and browned, releasing their natural sweetness.
- Add broth ingredients: Pour in the water and add the reserved onion skins, halved garlic bulb, halved ginger piece, dried shiitake mushrooms, tamari, and black peppercorns. Bring the mixture to a boil over high heat.
- Simmer and infuse flavors: Once boiling, reduce the heat to low and add the kombu seaweed. Cover the pot and let the broth simmer gently for 1 hour to develop a deep, rich umami flavor.
- Strain and season: After simmering, strain the broth through a fine-mesh sieve to remove solids. Taste the broth and adjust the seasoning as needed with additional tamari or salt. Use immediately or store for later use.
Notes
- Use fresh mushrooms whenever possible for the most vibrant flavors, but the dried shiitake adds a potent umami depth.
- The kombu seaweed enhances the broth's savory taste but can be omitted if unavailable.
- The broth can be refrigerated for up to 5 days or frozen for up to 3 months.
- This broth is naturally vegan and gluten-free when using tamari instead of soy sauce.
- For a clearer broth, do not stir vigorously once simmering begins.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Broth
- Method: Stovetop
- Cuisine: Vegan