Hearty Vegetarian Umami Broth

rich and deeply satisfying
Rich and deeply satisfying
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3 tbsp Miso
2 tbsp Vegetable oil
1-oz package of Shiitake mushrooms dried
4 (6x4-inch pieces) Kombu Japanese brown seaweed, about 1 oz
2 Onion medium, unpeeled, halved through the root and very thinly sliced, about 14 oz
1 Carrots medium, unpeeled, very thinly sliced, about 4.5 oz
1 stalk Celery about 3.5 oz. thinly sliced
1 head Garlic halved crosswise
6 sprigs Parsley fresh
4 qt Water cold
1 tsp Black peppercorns

Nutritional information


Hearty Vegetarian Umami Broth


This Hearty Vegetarian Umami Broth makes a flavorful and deeply satisfying base for a variety of soups, risottos, sauces and stews. Packed with umami flavor from dried shiitake mushrooms, dried kombu, and miso, this recipe uses only vegan and vegetarian-friendly ingredients. You can even enjoy this broth on its own, topped with sliced green onions, fresh herbs of choice, or chili pepper for a spicy kick.  

To make this vegetable broth, bake the crushed mushrooms and kombu along with vegetables, fresh parsley and miso until fragrant. Once the vegetable mixture is baked and sticking to the pan, the pan is deglazed to lift all the extra depth from the bottom. Add the vegetable mixture, pan juices, peppercorns, and cold water to a large stock pot and bring to a boil. Simmer the broth until reduced by half, then let it cool to room temperature. Lastly, strain the broth into a large airtight container and store in the refrigerator for three days or freeze for up to three months. Enjoy! 

To make the Hearty Vegetarian Umami Broth, you will need the following ingredients.

Ingridiens for Hearty Vegetarian Umami Broth

Steps to make Hearty Vegetarian Umami Broth


Preheat oven


Preheat the oven to 300 ºF.


Thin miso paste


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


Prepare mushrooms, kombu and vegetables


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.




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


Deglaze pan


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.




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.




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.



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.

Stock your freezer with this amazing Hearty Vegetarian Umami Broth, perfect for soups, stews and more. Then drop us a line below in the comments letting us know how you liked it. And of course, snap a photo and hashtag it #cookmerecipes. We love to see your creations on Instagram.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1

This broth is a great base for soups, not only vegan ones. Thanks for sharing!

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