Shiitake and Kombu Mineral-Rich Vegan Broth

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.