Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Recipes

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.

Get access to everything we publish when you sign up for Outside+ Join today!.

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

  1. 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.
  2. 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