Vegan Mushroom Broth

The trick to mushroom broth – especially this umami bomb mushroom broth – is to layer in different umami flavors.

As you’ll see when you read the recipe, I included several sources of umami. Time, another element in creating a rich, savory flavor comes into play as well.

This vegan mushroom broth recipe starts with fresh cremini mushrooms. I use these to make the mushroom broth, but I repurpose them to add to my finished soup. Cremini mushrooms are easy-to-find and inexpensive – they make a great broth on their own. If you can find shiitakes (or even better, dried shiitakes) – all the more umami for you.

I add onions, garlic and ginger to the broth and just let it simmer for an hour. After that, I strain out the mushrooms, onions, garlic and ginger and allow the broth to cool slightly. Why? Well, because it can’t be too hot for the next layers of umami.

The Second Round of Umami

While the broth is cooling, I’ll make a slurry of miso paste, tamari and sriracha. Both miso paste and tamari (a gluten-free alternative to soy sauce) are umami darlings. This combination adds salty, sweet, tangy sensations to this vegan mushroom broth making it a true umami bomb.

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