Description
Indulge in the umami-rich flavors of Miso and Shiitake Mushroom Broth, a savory and comforting vegan broth that combines the earthy depth of shiitake mushrooms with the boldness of miso. This simple yet flavorful recipe is a perfect base for soups, stews, or as a light, nourishing dish on its own. Packed with nutrients and quick to prepare, it’s a must-try for any vegan kitchen.
Detailed Recipe
Ingredients
- 1 tablespoon sesame oil
- 1/2 cup dried shiitake mushrooms (or 1 cup fresh shiitake, sliced)
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 tablespoons white miso paste
- 1 tablespoon tamari or soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon ground black pepper
- 1 green onion, thinly sliced (for garnish)
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Sauté Aromatics: Heat sesame oil in a large pot over medium heat. Add the shiitake mushrooms (dried or fresh), grated ginger, and garlic. Sauté for 3-4 minutes until the mushrooms soften and release their flavor.
- Simmer Broth: Add the vegetable broth to the pot and bring to a boil. Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.
- Incorporate Miso: In a small bowl, whisk together the miso paste and a bit of broth until smooth, then stir the mixture into the pot.
- Season and Add Vinegar: Stir in tamari or soy sauce, rice vinegar, and ground black pepper. Simmer for another 2 minutes.
- Serve: Ladle the broth into bowls and garnish with sliced green onions and toasted sesame seeds.
