Umami Broth

This intensely flavored broth takes my standard vegetable broth to a new level. I use it to form the core flavors of rich soups, stews, rice dishes or to make a vegan brown sauce. I also like to use this broth to flavor seitan, marinate mushrooms or combine with kombu to make a killer vegan dashi.

Of course, the broth can be enjoyed on its own – a sort of vegan bone broth to fill your soul with umami and your mouth with flavor.

This recipe is naturally oil and fat-free and it is easily made gluten-free by using

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This intensely flavored broth takes my standard vegetable broth to a new level. I use it to form the core flavors of rich soups, stews, rice dishes or to make a vegan brown sauce. I also like to use this broth to flavor seitan, marinate mushrooms or combine with kombu to make a killer vegan dashi.

Of course, the broth can be enjoyed on its own – a sort of vegan bone broth to fill your soul with umami and your mouth with flavor.

This recipe is naturally oil and fat-free and it is easily made gluten-free by using tamari in place of soy sauce and making sure the miso you select is gluten-free and richly flavored. The broth will keep 5-7 days refrigerated and up to 6 months in the freezer. You can save storage space by reducing the broth to about one half its original volume. The concentrate only needs a bit of water added when you begin cooking with it…but just remember, this broth is rich in sodium which you will also reduce and concentrate.

Difficulty: simple
Yield: makes about 2 liters (2 quarts)