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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.
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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/
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.
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?
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Hearty Vegetarian Umami Broth
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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 InstructionsHide 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
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