Shiitake and Kombu Mineral-Rich Vegan Broth

Jan 18, 2024 | Recipes | 0 comments

Shiitake and Kombu Mineral-Rich Vegan Broth

Yield

4 quarts

 

Ready In:

30 minutes

About this Recipe

Our Shiitake and Kombu Mineral-Rich Vegan Broth, a culinary masterpiece crafted to elevate your plant-based creations. Immerse yourself in the rich umami flavor of shiitake mushrooms and savor the nourishing minerals extracted from kombu seaweed. This versatile broth serves as the perfect base, infusing depth and complexity into your dishes for a delightful culinary experience.

Unlock the potential of plant-based cooking with our Shiitake and Kombu Mineral-Rich Vegan Broth. Enhanced by the savory notes of shiitake mushrooms and the mineral goodness of kombu seaweed, this broth is your go-to foundation for crafting a variety of delicious, plant-powered recipes. Elevate your culinary creations with ease, as this broth brings a perfect balance of flavors to every dish it touches.

Tricia Williams
Tricia Williams
Tricia Williams is a talented Chef recognized as a leader in the fields of Nutrition and Holistic Health. Some years ago, Tricia founded Food Matters, a boutique, nutritionally-sound meal delivery service. Closely collaborating with her clients’ coaches, integrative physicians, and nutritionists, Tricia was able to successfully tailor meal plans that met both their taste preferences and their health goals.
Ingredients

For the Collard Wraps:

  • 1 large piece of kombu seaweed (about 4-6 inches)

  • 1 cup dried shiitake mushrooms

  • 1 large onion, roughly chopped

  • 2 carrots, peeled and sliced

  • 3 celery stalks, chopped

  • 4 cloves garlic, smashed

  • 1 leek, washed and sliced

  • 1 tablespoon soy sauce or tamari

  • 1 tablespoon nutritional yeast

  • 1 teaspoon miso paste (white or light-colored)

  • 1 bay leaf

  • 1 teaspoon whole black peppercorns

  • 1 bunch parsley, tied with kitchen twine

  • 2 gallons water

  • Salt, to taste

    Directions

    • Prepare the Ingredients:

      • Rinse the kombu seaweed and shiitake mushrooms to remove any excess salt or debris.

      • In a bowl, cover the dried shiitake mushrooms with hot water and let them soak for about 30 minutes until they become plump.

      • Strain and reserve the mushroom soaking liquid.

    • Combine
      • Ingredients in a Pot: a. In a large stockpot, combine the soaked kombu seaweed, rehydrated shiitake mushrooms, chopped onion, sliced carrots, chopped celery, smashed garlic, leek, soy sauce, nutritional yeast, miso paste, bay leaf, black peppercorns, and tied parsley.
    • Add Mushroom Soaking Liquid and Water:
      • Pour the reserved mushroom soaking liquid into the pot and add enough water to cover all the ingredients.
      • Aim for about 2 gallons of liquid.
    • Bring to a Boil:
      • Place the pot on the stove over high heat and bring the mixture to a boil.
      • Once boiling, reduce the heat to a simmer.
    • Simmer:
      • Let the broth simmer on low heat for at least 1 hour, allowing the flavors to meld and the minerals to extract.
      • For a more robust broth, you can simmer for up to 2 hours.
    • Strain the Broth:
      • After simmering, strain the broth through a fine mesh strainer or cheesecloth into a large bowl or another pot.
      • Discard the solids.
    • Season with Salt:
      • Season the strained broth with salt to taste.
      • Start with a small amount and adjust accordingly.
    Kolonne/Null

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