Vegan Mushroom and Kombu Broth
Makes 1 gallon (about 8 servings) Some plant-based ingredients have many of the same collagen-promoting benefits as bones, including sea vegetables, soybeans, celery, beets, and greens. Mushrooms add both immune-supportive compounds and a rich, earthy flavor, and red miso provides probiotics and a deep umami flavor. Another appeal: while bone broths take at least 12 hours to cook, this quick, healing version is ready in little more than an hour. When reheating this broth, be sure to warm gently on very low temperature to avoid damaging the miso.
Author: Lisa Turner
Recipe type: Broth
Serves: 1 gallon
- 2 Tbs. olive oil
- 2 large yellow onions, chopped
- 3 celery stalks, chopped
- 10 cloves garlic, smashed
- 4 large carrots, chopped
- 3 medium golden beets, chopped
- 4-inch piece kombu sea vegetable
- 1 cup dried shiitake mushrooms
- 2 bay leaves
- Handful thyme
- ½ tsp. sea salt
- 1 tsp. black peppercorns
- 20 cups water
- 2 Tbs. wakame sea vegetable
- Handful kale stems (about 10), or 6 whole kale leaves, chopped
- ¼ cup red miso
- Heat olive oil in large stockpot over medium heat. Add onions and celery, and sauté 5 minutes. Add garlic, carrots, beets, kombu, mushrooms, bay leaves, thyme, salt, peppercorns, and water. Bring to high simmer, just below a boil. Reduce heat and simmer, partly covered, 1 hour. Add wakame and kale, and simmer 20 minutes more.
- Strain broth, discarding solids, and return to pot. Ladle 1 cup warm broth into bowl, and add miso. Stir until well combined, and return to pot. Serve immediately, or let cool and store, refrigerated, in large jars for up to 1 week.
Serving size: 1 cup Calories: 150 Fat: 4g Saturated fat: 1g Carbohydrates: 22gm Sugar: 6g Sodium: 250mg Fiber: 6g Protein: 7g Cholesterol: 0mg