loveandlemons5.0
Mushroom Broth
Fresh and dried mushrooms fill this easy mushroom broth with rich, umami flavor. Use it in my vegan ramen recipe, or in risottos, soups, and sauces.
👥 4 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 10 min🔥 Cook: 1h 10m👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Wash and dry the onions, then remove the onion skins and set them aside. Thinly slice the onions.
2
Heat the olive oil in a large stock pot over medium heat. Add the onions, shiitake stems, and cremini mushrooms and cook, stirring occasionally, for ⏱️ 10 minutes, or until the onions are soft and browned.
cremini mushrooms, halved8 ounces
3
Add the water, onion skins, garlic bulb, ginger, dried mushrooms, tamari, and peppercorns. Bring to a boil over high heat, reduce the heat to low, and add the kombu. Cover and simmer for ⏱️ 1 hour. Strain and season to taste.
water10 cupstamari3 tablespoons
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