Originally posted November 26, 2017

vegan umami broth


  • 3 tbsp white miso
  • 2 tbsp vegetable oil
  • 2 tbsp water
  • 8 dried shiitake mushrooms
  • 4 6x4-inch pieces kombu
  • 2 brown onions, unpeeled, halved through root, very thinly sliced
  • 1 carrot, unpeeled, very thinly sliced
  • 1 stalk celery, thinly sliced
  • 1 head of garlic, halved crosswise
  • 6 sprigs parsley
  • 1 tsp black peppercorns


Preheat oven to 300º.

In a large bowl, whisk miso, oil, and water.

Crumble the mushrooms and kombu into the bowl. Add the onions, carrot, celery, garlic, and parsley. Toss to combine.

Spread the mixture onto a rimmed baking sheet and bake 30 minutes. Toss the mixture and back another 30 minutes or until the vegetables start to shrivel.

Transfer mixture to a large pot. Add peppercorns and 4 quarts water. Bring to a boil, and then reduce the heat and simmer uncovered, stirring occasionally.

When the broth is reduced by half, cool and strain.

90 minutes



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