Miso Mushroom Vegan Broth

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The dreamiest, umami-filled broth ever! (totally vegan and so so much flavor). have on it’s own like “bone broth”, freeze and use in future soups, rice, sauces, curry, for gravy, stir fry.. literally anything.

Ingredients

  • White onions
  • Garlic heads
  • Carrots
  • Jalapeño
  • Ginger
  • Peppercorns
  • Dried mushrooms
  • White miso paste
  • Gluten-free soy sauce
  • Sesame oil
  • Dried seaweed
  • Water
  • Salt

Steps To Make This Recipe

Step 1

Begin by preheating your oven to 400 degrees and mix onions (with the skin), garlic (with the skins), sliced carrots, jalapeño, ginger, mushrooms, miso paste, soy sauce, sesame oil and seaweed. Cook in the oven for about 30-45 minutes.

Step 2

Remove and place in a stock pot over the stove with about 4 cups water. let it reduce and come to a simmer (about 1 hr), keep it reducing for more flavor. Drain out all the veg and skins until its just a clear stock, salt to taste + serve.

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Miso Mushroom Vegan Broth
No ratings yet

Miso Mushroom Vegan Broth

Ingredients 

  • 2 white onions, with skin
  • 2 whole garlic heads
  • 4 carrots, cut in rounds
  • 1/2 jalapeño
  • 1 thumb of ginger
  • 1/2 tablespoon peppercorns
  • 1/2 cup dried mushrooms
  • 1/3rd cup white miso paste
  • 1 tablespoon gluten-free soy sauce
  • 1 tablespoon sesame oil
  • 3 tablespoons dried seaweed
  • 4 cups water
  • salt to taste

Instructions 

  • Begin by preheating your oven to 400 degrees and mix onions (with the skin), garlic (with the skins), sliced carrots, jalapeño, ginger, mushrooms, miso paste, soy sauce, sesame oil and seaweed. Cook in the oven for about 30-45 minutes.
  • Remove and place in a stock pot over the stove with about 4 cups water. let it reduce and come to a simmer (about 1 hr), keep it reducing for more flavor. Drain out all the veg and skins until its just a clear stock, salt to taste + serve.
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