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RECIPE
12 INGREDIENTS 9 STEPS 2hr 30min

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.
Hearty Vegetarian Umami Broth Recipe | SideChef
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.
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
2hr 30min
Total Time
$35.72
Cost Per Serving

Ingredients

Servings
1
US / METRIC
2 Tbsp
Vegetable Oil
2 Tbsp
Water
1 pckg
(1 oz)
Dried Shiitake Mushrooms
4 pieces
Kombu
6x4-inch pieces
2
Medium Onions , halved, peeled, thinly sliced
reserve peel
1
Medium Carrot , thinly sliced
1 stalk
Celery , thinly sliced
1 head
halved crosswise
16 cups
Cold Water
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
711
FAT
31.3 g
PROTEIN
17.2 g
CARBS
101.2 g

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

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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 3
Crush the Dried Shiitake Mushrooms (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 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 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.
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Nutrition Per Serving
Calories
711
% Daily Value*
Fat
31.3 g
40%
Saturated Fat
23.1 g
116%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
101.2 g
37%
Fiber
15.3 g
55%
Sugars
23.2 g
--
Protein
17.2 g
34%
Sodium
3118.4 mg
136%
Vitamin D
1.1 µg
6%
Calcium
730.1 mg
56%
Iron
3.8 mg
21%
Potassium
2696.5 mg
57%
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