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Servings:

Hearty Vegetarian Umami Broth

Keep a supply of this flavorful broth in your freezer and your vegetarian friends will thank you. It can be used as a base for soups and braises. So delicious, this Hearty Vegetarian Umami Broth can even be enjoyed on its own topped off with some fresh greens.

Total Time

2hr 30min

4.0

1 Rating

Author: A Hint of Rosemary

Servings:

Ingredients

•

3 Tbsp

Miso Paste

•

2 Tbsp

Vegetable Oil

•

2 Tbsp

Water

•

1 pckg
(1 oz)

Dried Shiitake Mushrooms

•

4 pieces

Kombu

•

Medium Onions , halved, peeled, thinly sliced

•

Medium Carrot , thinly sliced

•

1 stalk

Celery , thinly sliced

•

1 head

Garlic

•

6 sprigs

Fresh Parsley

•

1 tsp

Black Peppercorns

•

16 cups

Cold Water

Cooking Instructions

Preheat the oven to 300 degrees F (150 degrees C).

Whisk Miso Paste (3 Tbsp) , Vegetable Oil (2 Tbsp) , and Water (2 Tbsp) in a small bowl. Set aside.

Crush the Dried Shiitake Mushrooms (1 pckg) and Kombu (4 pieces) with your hands over a rimmed baking sheet.

Add Onions (2) , Carrot (1) , Celery (1 stalk) , Garlic (1 head) , and Fresh Parsley (6 sprigs) and toss to combine.

Drizzle miso mixture over vegetable mixture and toss to coat.

Bake, tossing halfway through until vegetables are slightly shriveled and the mixture is fragrant, 60–75 minutes.

Transfer vegetable mixture to a large pot. Add Black Peppercorns (1 tsp) and Water (16 cups) .

Bring to a boil, then reduce heat and simmer, uncovered and stirring occasionally, until broth is reduced by half, 60-75 minutes.

Let broth cool, then strain through a fine-mesh sieve into a large container, pressing on solids to extract as much liquid as possible; discard solids.

Author's Notes

Serves 2 quarts.

Broth can be made 3 days ahead. Let cool; cover and chill, or freeze for up to 3 months.

Nutrition Per Serving

CALORIES

711

FAT

31.3 g

PROTEIN

17.2 g

CARBS

101.2 g