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.  

The vegetables are roasted along with a trio of umami-rich ingredients …miso, mushrooms & kombu. They are then simmered in a pot of water to allow the deep rich flavors to be fully extracted.

Some of the ingredients may be unfamiliar but definitely worth the try…

• Miso – Miso is a traditional Japanese seasoning paste made from fermented soybeans, koji (a type of mold), and salt. It has a savory, salty, and slightly sweet flavor with a rich, umami taste. The specific taste can vary depending on the type of miso, with some being sweeter & milder like white miso and others being stronger & more pungent like dark red miso. Look for it in the refrigerated section near the tofu or in the Asian/International foods aisle
• Neutral oil – Avocado oil or refined coconut oil would be good options. Even though it’s not really neutral, I’ve used olive oil here with good results. It’s advisable to avoid seed oils since they can be toxic when heated.
• Dried Shiitake mushroom slices – Dried mushrooms are fresh mushrooms that have had their water content removed through a drying process, such as sun-drying, air-drying, or using a dehydrator. This process concentrates the mushroom’s natural flavors, resulting in a more potent umami taste. 
• Kombu – Kombu is a type of edible kelp or seaweed, particularly popular in East Asian cuisine, especially Japan. It’s known for its rich umami flavor and is a key ingredient in making dashi, a Japanese soup stock.

On to the more familiar ingredients…

• Onion – Unpeeled, halved through the root. Peel is then removed & reserved. Then onion is very thinly sliced. White, yellow or sweet onions may be used.
• Fresh carrot – Scrubbed & unpeeled. Very thinly sliced.
• Celery – Thinly sliced.
• Whole head of garlic – Unpeeled & cut through crosswise.
• Fresh parsley – The tender fresh herb is always preferred over the dried variety. Fresh parsley has a clean peppery taste with a touch of earthiness. Adds a brightness to the final dish. 
• Whole black peppercorns – Used whole to add a sharp, spicy bite to both savory and sweet dishes. Whole peppercorns can be easily removed from dishes after cooking if you want the flavor without the texture or visual presence.
• Cold water – Filtered or bottled water is recommended.

Anyone out there wondering what is kombu?

• It’s actually not that exotic. Kombu is edible kelp, a type of seaweed, and is responsible for umami in many Japanese recipes.
• Typically, you’re able to find kombu and other types of kelp in most food stores in the international aisle, usually in the section featuring traditional Asian food.
• Or like most things these days …online.

So… what does the term umami mean?

Umami is the fifth of the key taste profiles which also include sweet, bitter, sour, and salty. It is usually described as the savory or meaty taste of foods.

Let’s work on building the awesome flavor of our Hearty Vegetarian Umami Broth.

• Preheat the oven to 300ºF.
  
• Whisk the miso, oil and 2 tablespoons of water in a small bowl.
• When combined, the mixture will form a paste.
• Set that aside.

• Crush the mushrooms & kombu with your hands over a rimmed baking sheet.
• Add the onions, carrot, celery, garlic & parsley to the tray.
• Toss to combine.
• Drizzle the miso mixture evenly over the vegetable mixture.
• Toss to coat so that the paste is distributed throughout.

I find the easiest way to coat it all is to use your hands. Just smear it all around. It’ll bring you back to your childhood …you know, the whole finger-painting thing.

• Bake, tossing halfway through, until the vegetables are slightly shriveled.
• The mixture should be shriveled & fragrant in 60 to 75 minutes.

• Transfer the roasted vegetable mixture to a large pot.
• Add the peppercorns along with 4 quarts cold water.
• Bring to a boil.
• Reduce heat and simmer uncovered.
• Stir occasionally until the broth is reduced by half, 60 to 75 minutes.

• Let the broth cool.
• Strain through a fine-mesh sieve into a large container.
• Press on the solids in the sieve to extract as much liquid as possible.
• Discard the solids.
  

I happened to discover the recipe for this goodness on Bon Appétit. After watching the video, I was convinced to add it to my must-try list.

• The one change that I did make (so glad I did) was to use dark miso instead of the lighter version.
• The darker the miso, the more hearty the flavor. My broth definitely is flavorful with a deep rich color.
• One thing to keep in mind though is that the darker varieties tend to be more salty. It’s a good idea to hold off on seasoning until you taste your finished product.
• If you are unfamiliar with the magic of miso, check out this informative article.

You’ll find this Hearty Vegetarian Umami Broth to be so flavorful that it seems to be concentrated. A little goes a long way.

Package it up in pint-size containers and stash it away for just that moment when your sauce or soup needs a flavor boost.

5 from 1 vote

Print

Hearty Vegetarian Umami Broth

Adapted from Bon Appétit

Rich & flavorful with boosts from miso, mushrooms & kombu

Prep Time 40 minutes

Cook Time 2 hours 40 minutes

Total Time 3 hours 20 minutes

Servings 2 quarts

Author Rosemary Stelmach

Ingredients

• 3 tablespoons miso
• 2 tablespoons neutral oil
• 1 ounce package of dried shiitake mushroom slices
• 4 (6 by 4-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 unpeeled garlic, halved crosswise
• 6 sprigs fresh parsley
• 1 teaspoon black peppercorns
• 4 quarts cold water

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.

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