Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Dairy-Free
Hearty Vegetarian Umami Broth

12 INGREDIENTS • 9 STEPS • 2HRS 30MINS

Hearty Vegetarian Umami Broth

Recipe

4.0

1 rating
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.
Love This Recipe?
Add to plan
logo
Hearty Vegetarian Umami Broth
Save
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.
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

2HRS 30MINS

Total Time

$35.72

Cost Per Serving

Ingredients

Servings
1
us / metric
Miso Paste
3 Tbsp
Miso Paste
Vegetable Oil
2 Tbsp
Vegetable Oil
Water
2 Tbsp
Water
Dried Shiitake Mushroom
1 pckg
(1 oz)
Dried Shiitake Mushroom
Kombu
4 pieces
Kombu
6x4-inch pieces
Onion
2
Medium Onions, halved, peeled, thinly sliced
reserve peel
Carrot
1
Medium Carrot, thinly sliced
Celery
1 stalk
Celery, thinly sliced
Garlic
1 head
Garlic
halved crosswise
Fresh Parsley
6 sprigs
Fresh Parsley
Black Peppercorns
1 tsp
Black Peppercorns
Water
16 cups
Cold Water

Nutrition Per Serving

VIEW ALL
Calories
711
Fat
31.3 g
Protein
17.2 g
Carbs
101.2 g
Love This Recipe?
Add to plan
logo
Hearty Vegetarian Umami Broth
Save
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

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.

Cooking Instructions

Hide images
step 1
Preheat the oven to 300 degrees F (150 degrees C).
step 2
Whisk Miso Paste (3 Tbsp), Vegetable Oil (2 Tbsp), and Water (2 Tbsp) in a small bowl. Set aside.
step 2 Whisk Miso Paste (3 Tbsp), Vegetable Oil (2 Tbsp), and Water (2 Tbsp) in a small bowl. Set aside.
step 3
Crush the Dried Shiitake Mushroom (1 pckg) and Kombu (4 pieces) with your hands over a rimmed baking sheet.
step 4
Add Onions (2), Carrot (1), Celery (1 stalk), Garlic (1 head), and Fresh Parsley (6 sprigs) and toss to combine.
step 4 Add Onions (2), Carrot (1), Celery (1 stalk), Garlic (1 head), and Fresh Parsley (6 sprigs) and toss to combine.
step 5
Drizzle miso mixture over vegetable mixture and toss to coat.
step 5 Drizzle miso mixture over vegetable mixture and toss to coat.
step 6
Bake, tossing halfway through until vegetables are slightly shriveled and the mixture is fragrant, 60–75 minutes.
step 6 Bake, tossing halfway through until vegetables are slightly shriveled and the mixture is fragrant, 60–75 minutes.
step 7
Transfer vegetable mixture to a large pot. Add Black Peppercorns (1 tsp) and Water (16 cups).
step 7 Transfer vegetable mixture to a large pot. Add Black Peppercorns (1 tsp) and Water (16 cups).
step 8
Bring to a boil, then reduce heat and simmer, uncovered and stirring occasionally, until broth is reduced by half, 60-75 minutes.
step 9
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.
step 9 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.

Tags

Dairy-Free
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegan
Vegetarian
Japanese
Vegetables
Soups & Stews
0 Saved
top