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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.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 4
Cuisine: American

Ingredients

  • 2 medium yellow onions
  • 2 tablespoons extra-virgin olive oil
  • Stems from 1 pound shiitake mushrooms
  • 8 ounces cremini mushrooms halved
  • 10 cups water
  • 1 garlic bulb halved horizontally
  • 1- inch piece fresh ginger halved
  • ½ ounce dried shiitake mushrooms
  • 3 tablespoons tamari
  • 1 teaspoon black peppercorns
  • 3- inch piece kombu

Instructions

    Cup of Yum
  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.
  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.