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.
Ingredients
Cooking Instructions
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 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 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.
