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Vegan Umami Broth

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Psst. You can even sip it on its own.

Can this be made with fresh shiitake mushrooms, instead of dried? If so, what adjustments should I make?This is REALLY yummy!!! Granted I followed the recipe loosely cause I don't have all the ingredients. I didn't have shiitake mushroom or parsley and I only added the miso later when making the stock. I had the oven on 400F for 60 minutes. Oh and I made it in the slow cooker, low for 6 hours.

I started with about 7 quarts of water and reduced for 1 hour in a large stockpot to yield about 5 quarts of very flavorful concentrated, deep brownish broth. Overall I'm happy with my yield and results. I wanted a fragrant, flavorful but ultimately a flexible broth base. I think there are some missteps here with the optimal and least wasteful use of miso and kombu so I deducted points, but oven roasting and then simmering is the way to go! Spending 3 hrs on making broth is a lot of work...

 

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