It has been un(s/r)easonably warm in Austin this “fall” making it tough to make the mental leap to cozy soups and the warm and earthy flavors that find their way into the kitchen. It is finally getting cooler and I don’t know how long so I gotta hurry up make some!
Made a batch of shiitake broth. It is a great base for miso or for dressing up simply with a splash of soy and mirin. I usually make a large batch that can be portioned in the freezer, but it is also relatively easy to simmer some on the stove while you prep vegetables and noodles for miso bowls.
Vegetarian shiitake broth
- piece of kombu
- dried shiitake mushrooms
- fresh mushrooms
- onion, yellow onion or green
- garlic, smashed whole cloves
- water
Adjust quantities of ingredients to taste and based on what you have in hand. Add tons of garlic if that’s your thing or go heavy on the mushrooms for deeper umami. I tend to go heavy on the dried mushrooms, light on the garlic, and find that this is a great place for all those green onion tops that we can’t seem to eat through fast enough.
Simmer ingredients in water for about 30 minutes over medium high heat or for 15 minutes at 12PSI, natural release in an electric pressure cooker (make sure to check your pressure cooker for min/max recommended liquid quantities).
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