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Shiitake Broth Recipe
This deeply savory shiitake mushroom broth makes a flavorful vegan substitute for dashi or mushroom stock. Use fresh or dried mushrooms.
Servings 8 servings
Calories 41kcal
Equipment
- Knife and cutting board
- Fine mesh strainer
- Large wooden spoon
Ingredients
- 1 lb fresh shiitake mushrooms sliced (or ½ cup dried shiitake mushrooms)
- 1 onion sliced
- 4 garlic cloves smashed
- 2 sprigs parsley
- 2 strips lemon peel
- 2 bay leaves
- 2 green onions sliced
- 1 teaspoon black pepper
- 8 cups water or vegetable broth
Instructions
- In a large pot, combine all the ingredients except for green onions.
- Bring to a boil over high heat.
- Reduce the heat to low, cover, and simmer for 45 minutes (1 hour if using dried mushrooms).
- Strain the stock through a fine mesh strainer, pressing on solids to extract maximum flavor.
- Discard the solids.
- Stir in the sliced green onions.
- Serve hot.
Notes
- If using dried shiitake mushrooms, soak them in hot water for 30 minutes before cooking to rehydrate. Reserve soaking liquid and use it as part of the 8 cups liquid.
- For richer stock, roast mushrooms at 400°F for 15 minutes before simmering.
- Add a splash of soy sauce or miso paste if desired.
- Store your dashi in an airtight container.
- It can be frozen.
Nutrition
Serving: 1g | Calories: 41kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 947mg | Potassium: 214mg | Fiber: 2g | Sugar: 4g | Vitamin A: 556IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 0.4mg