Mushroom Umami Broth

This comforting mushroom broth is packed with savory goodness, perfect for a warming meal or a flavorful base for other dishes. It's easy to make and tastes so much better than anything from a carton.

Ingredients

• 15 grams dried shiitake mushrooms
• 6 cups water
• 2 tablespoons olive oil
• 2 medium yellow onions
• 4 cloves garlic
• 2 medium carrots
• 2 celery stalks
• 0.5 cup chopped fresh parsley (stems and leaves)
• 1 teaspoon dried thyme
• 1 teaspoon black peppercorns
• 0.5 teaspoon salt
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh chives

Instructions

1. Place 15 grams dried shiitake mushrooms in a medium heatproof bowl. Pour 2 cups boiling water over the mushrooms and let them soak for at least 30 minutes until soft. Remove the mushrooms from the water, reserving the soaking liquid. Thinly slice the rehydrated mushrooms, discarding the tough stems.
2. While the mushrooms soak, peel and finely chop 2 medium yellow onions. Peel and finely chop 4 cloves garlic. Wash and chop 2 medium carrots into 1-inch pieces. Wash and chop 2 celery stalks into 1-inch pieces. Wash and chop 0.5 cup fresh parsley.
3. Heat 2 tablespoons olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped 2 medium yellow onions and 2 medium carrots. Cook for 8-10 minutes, stirring occasionally, until the onions are softened and translucent.
4. Add the chopped 4 cloves garlic, 2 celery stalks, and 0.5 cup chopped fresh parsley (stems and leaves) to the pot. Cook for another 5 minutes, stirring frequently, until fragrant.
5. Pour in 4 cups fresh water and the reserved mushroom soaking liquid (carefully pour, leaving any sediment behind). Add the thinly sliced rehydrated mushrooms, 1 teaspoon dried thyme, 1 teaspoon black peppercorns, and 0.5 teaspoon salt. Bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pot, and let the broth simmer gently for at least 45 minutes to 1 hour, or up to 2 hours for deeper flavor. The longer it simmers, the more flavor it will develop.
7. After simmering, carefully strain the broth through a fine-mesh sieve into a clean bowl or container, pressing on the solids to extract as much liquid as possible. Discard the solids.
8. Return the strained broth to the pot. Stir in 2 tablespoons soy sauce and 1 tablespoon apple cider vinegar. Taste and adjust seasoning if needed. The broth should be rich and savory.
9. Ladle the hot mushroom umami broth into individual serving bowls. Garnish each bowl with 0.5 tablespoon fresh chives.

View the interactive Mushroom Umami Broth recipe