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hearty vegetarian umami broth

Adapted from Bon Appétit

Rich & flavorful with boosts from miso, mushrooms & kombu

Servings 2 quarts
Author Rosemary Stelmach

Ingredients

  • 3 tablespoons miso
  • 2 tablespoons vegetable oil
  • 1 ounce package of dried shiitake mushroom slices
  • 4 6x4-inch pieces kombu (brown Japanese seaweed) (about 1 ounce)
  • 2 medium onions, unpeeled, halved through root, remove peel & reserve, then very thinly slice. (about 14 ounces)
  • 1 medium carrot, unpeeled, very thinly sliced (about 4.5 ounces)
  • 1 celery stalk, thinly sliced (about 3.5 ounces)
  • 1 head of garlic, halved crosswise
  • 6 sprigs fresh parsley
  • 1 teaspoon black peppercorns

Instructions

  1. Preheat oven to 300ºF. 
  2. Whisk miso, oil, and 2 tablespoons of water in a small bowl.  Set aside.
  3. Crush the mushrooms and kombu with your hands over a rimmed baking sheet.  Add onions, carrot, celery, garlic, and parsley and toss to combine. Drizzle miso mixture over vegetable mixture and toss to coat.  Bake, tossing halfway through, until vegetables are slightly shriveled and the mixture is fragrant, 60–75 minutes.
  4. Transfer vegetable mixture to a large pot.  Add peppercorns and 4 quarts cold water.  Bring to a boil, then reduce heat and simmer, uncovered and stirring occasionally, until broth is reduced by half, 60 to 75 minutes.

  5. 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.

Recipe Notes

  • Do Ahead: Broth can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.