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Umami Bomb Vegan Mushroom Broth How to Make Mushroom Broth

Vegan Mushroom Broth

This homemade umami bomb of a vegan mushroom broth with miso paste is the start to an excellent ramen noodle bowl!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course dinner, Main Course, Soup
Cuisine Asian, Japanese
Servings 4 servings

Ingredients
  

  • 1 lb cremini mushrooms wash & slice into equal-sized pieces
  • 1 yellow onion peeled and quartered
  • 4 cloves garlic peeled and scored
  • 1 inch ginger peeled and sliced into 1/4" coins
  • 12 cups water
  • 1/4 cup tamari or soy sauce
  • 1/2 cup yellow miso paste
  • sriracha to taste

Instructions
 

  • Add the mushrooms, onion, garlic, ginger and water to a large stock pot. Bring to a low boil and then reduce to a simmer. Simmer for ~1 hour.
  • Drain the broth through a strainer into a large bowl. I like to save the sliced mushrooms to use in a later ramen noodle bowl.
  • Allow the broth to cool. While the broth is cooling, combine the tamari, miso paste and sriracha in a medium-sized bowl or measuring cup. Whisk until the miso paste is dissolved and the solution becomes a thick slurry.
  • Add the slurry to the cooled broth. Store in the refrigerator for 3-5 days or freeze for up to 3 months. 

Notes

  • I used cremini mushrooms (also called baby bellas) for this recipe because they are easy to find and inexpensive. If you'd like to play with more depth of flavor, try adding shiitakes and other mushroom varieties, either fresh or dried. 
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