Hearty Vegetarian Umami Broth

Steps to make

1. 1

   Preheat oven

   5 min

   Preheat the oven to 300 ºF.

2. 2

   Thin miso paste

   2 min
   

   In a small bowl, whisk together 3 tablespoons miso, 2 tablespoons vegetable oil, and 2 tablespoons water.

4. 3

   Prepare mushrooms, kombu and vegetables

   2 min
   

   Crush 1 ounce dried shiitake mushrooms and 4 pieces kombu with your hands over a rimmed baking sheet. Add 2 sliced onions, 1 sliced carrot, 1 sliced celery stalk, 1 halved garlic head, and 6 sprigs fresh parsley and toss to combine. Drizzle the thinned miso paste over the vegetable mixture and toss to coat well.

5. 4

   Bake

   60 min
   

   Bake for 60 to 75 minutes, tossing halfway through, until the vegetables are somewhat shriveled and fragrant.

6. 5

   Deglaze pan

   2 min
   

   Remove the baking pan from the oven and transfer the vegetable mixture to a large stock pot. Deglaze the pan with ¼ cup water and a wooden spoon.

7. 6

   Simmer

   60 min
   

   To the pot, add 1 teaspoon peppercorns, deglazed pan juices, and remaining cold water. Bring to a boil. Once at a boil, reduce heat to a simmer. Cook, uncovered, stirring occasionally, until the broth is reduced by half, 60 to 75 minutes.

8. 7

   Strain

   3 min
   

   Allow the broth to cool to room temperature. Strain the broth through a fine-mesh sieve into a large container, pressing on solids to extract as much liquid as possible, then discard the solids.

9. 8

   Serve

   

   Serve this umami broth on its own or use it in any of the recipes calling for salt-free vegetable broth. Store in an airtight container in the refrigerator for 3 days or freeze for up to 3 months.