Vegan Umami Broth
by Andy Baraghani
vegan
Yield: Makes about 2 quartsPrep: 15 minutesCook: 60–75 minutesTotal: 75–90 minutes
Ingredients
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produce
- ○2onions(unpeeled, halved through root, very thinly sliced)
- ○1carrot(unpeeled, very thinly sliced)
- ○1celery stalk(thinly sliced)
- ○1head of garlic(halved crosswise)
- ○6 sprigsparsley
- ○8dried shiitake mushrooms
pantry staple
- ○2 tablespoonvegetable oil
- ○3 tablespoonwhite miso
- ○1 teaspoonblack peppercorns
other
- ○4 pieceskombu
Instructions
- Preheat oven to 300º. Whisk miso, oil, and 2 Tbsp. water in a small bowl. Crush 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 mixture is fragrant, 60–75 minutes.
- 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, 60–75 minutes.
- Let broth cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible; discard solids.
- Broth can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
My notes
Roasting the vegetables along with a trio of umami-rich ingredients (miso, mushrooms, and kombu) give this meat-free 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.