Vegan Mushroom and Kombu Broth
This savory vegan kombu broth is delicious on its own, or you can use it as a base for other dishes.
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Ingredients
- 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
- Handful kale stems (about 10), or 6 whole kale leaves, chopped
Preparation
- 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.
Nutrition Information
- Serving Size 1 Cup
- Calories 150
- Carbohydrate Content 22 g
- Cholesterol Content 0 mg
- Fat Content 4 g
- Fiber Content 6 g
- Protein Content 7 g
- Saturated Fat Content 1 g
- Sodium Content 250 mg
- Sugar Content 6 g