Ultimate vegan vegetable umami broth

Course Broth, Soup, Stock
Cuisine Asian, Fusion
Dried shiitake give this meat-free stock or broth a deep, satisfying flavor that can be used in a variety of soups or braises. You can even sip it on its own or top it with scallions and fresh chiles.
Ultimate vegan vegetable umami stock / broth

Ultimate vegan vegetable umami broth

The ingredients for your vegan umami broth Creating a vegan broth with a good depth of flavor is key. Umami bombs, like shiitake mushrooms, soy sauce, or miso, can really enhance the taste. What kind of vegetables and flavorings do you typically use in your vegan bone broth to give it that rich umami taste? […]

Ultimate vegan vegetable umami stock / broth

Ultimate vegan vegetable umami broth

The ingredients for your vegan umami broth

Creating a vegan broth with a good depth of flavor is key. Umami bombs, like shiitake mushrooms, soy sauce, or miso, can really enhance the taste. What kind of vegetables and flavorings do you typically use in your vegan bone broth to give it that rich umami taste?

For this broth, we put our ow spin on a dashi made only with dried shiitake mushrooms that have been soaked in cold water overnight. They’re then gently simmered with onions, leeks, garlic and herbs. What results is an umami-rich broth that is a tiny bit sweet with just the slightest touch of acidity coming from a strip of lemon.

Vegetables

This is a fantastic way to reduce food waste! Vegetable scraps can add a lot of flavor and nutrients to your stock. Do you have a favorite combination of vegetables you like to use, or do you just throw in whatever you have available?

Customize this broth recipe based on personal preferences or availability of ingredients! Feel free to experiment and find the perfect combination that suits your taste.

Umami tastemakers

  • shiitake
  • kombu
  • miso paste (koji miso or red miso)
  • ginger
  • lemon/orange peels

Other optional add-ins

  • cilantro stems
  • chilipepper
  • peppercorns
  • sesame oil
  • soy sauce or tamari

Ways to use umami broth

The finished product is clear, clean and almost shockingly satisfying to sip on its own (mushroom tea!), to say nothing of being used as a base for soups (simply throw in a handful of grains and vegetables), stews, sauces and more.

Vegan stock / broth in pan

This umami broth can be enjoyed as is but it’s great for using in recipes that call for vegetable broth, too! Here are some ideas:

  • soups
  • stews
  • noodle soups: pho, ramen, udon, soba etc…
  • pastas
  • gratins
  • casseroles
  • or you can even cook your grains like rice or quinoa with it instead of water for some added flavour

Never overheat or boil miso!

Miso is a fermented food, meaning it contains live, active cultures of bacteria—you know, like the good stuff that’s also found in yogurt. Adding it to boiling water will kill the probiotics in the miso, nixing the health benefits it typically offers, like better digestive health. Wait until the soup has been taken off the heat and then stir or whisk in miso to taste. The paste-like texture will melt into the soup thanks to the residual heat of the stock. Slurp on.

Difference between stock and broth and health benefits.

Difference between stock and broth?

Stock and broth are foundational in cooking. From soups and stews to a cooking medium for everything from grains to vegetables, to the basis of sauces and gravies, it is no wonder that many recipes begin with stock or broth in their ingredient list. The two are used nearly interchangeably in print, and in fact, many recipes will call for stock OR broth, which raises the question. What exactly is the difference between stock and broth?

Ultimate vegan vegetable umami broth

Ingredients

  • 2 liter water
  • 6-8 dried shiitake mushrooms soaked overnight
  • 1 knob ginger finely diced
  • 1 onion cut rougly
  • 1/2 corn uncooked, cut in sliced
  • 4 garlic cloves finely diced
  • 1 leek sliced
  • 2 carrots sliced
  • 12 cilantro stems cut roughly
  • 1-2 celery stalk cut roughly
  • 3 bay leaves
  • 1 red chili pepper cut roughly
  • 1 salt
  • 2 tsp miso paste
  • 20 ml light soy sauce
Serves 6 persons (click to change)
Prep Time: 10 minutes
Cook Time: 2 hours
Resting Time: 30 minutes

Making the vegetable umami stock

  • Add all ingredients except the miso paste and light soy sauce to a big pot and stir to combine.
    2 liter water
    6-8 dried shiitake mushrooms
    1 knob ginger
    1 onion
    1/2 corn
    4 garlic cloves
    1 leek
    2 carrots
    12 cilantro stems
    1-2 celery stalk
    3 bay leaves
    1 red chili pepper
    1 salt
  • Bring the pot to a boil, then reduce heat to simmer, cover, and cook for 2 hours. Remove from the heat, and cool for 30 minutes.
  • Remove the vegetables from the broth, and strain the liquid to remove any remaining vegetable debris. Add the light soy sauce stir well.
    20 ml light soy sauce
  • To serve: use a fine mesh sieve and dissolve the miso paste to the broth. Add any other flavourings and seasonings to the stock, serve and enjoy!
    2 tsp miso paste
Recipe notes
 
Storing your stock
Add just the flavourings if desired, stir and keep in the fridge in an airtight container or jar. When ready, re-heat the broth and use as is or dissolve the miso paste with a fine mesh sieve. If you don’t mind missing out on the nutrients miso has, you can also add the miso paste and re-heat. Store for 2 weeks in the fridge or 2 months in the freezer.
Tried this recipe?Mention @rudysriviera or tag #rudysriviera!

Yum

3 comments
  1. Lena
    Lena
    at

    5 stars
    Never expected a vegan broth to be this good. I sip it just from a cup with some fresh lime juice added to it.

    Reply
  2. Benerd D
    Benerd D
    at

    5 stars
    Loved it! The shiitake really does the trick!!

    Reply
  3. Tina M
    Tina M
    at

    5 stars
    Made this stock without ginger, because my husband hates ginger. We both loved it!

    Reply
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