Vegan Umami Stock

A particularly tasty bouillon, a real umami bomb.
Cook Time 5 mins
Roasting and simmering 1 hr 30 mins
Course basic recipe
Servings 5 persons
Calories 120 kcal

Equipment

  • baking tray

Ingredients
 
 

  • 3 el light miso
  • 2 el oil
  • 250 g carrot
  • 2 onions
  • 2 stalks of celery
  • 1 tl peperkorrels gekneusd
  • 10 g dried shi-take
  • 15 g kombu
  • 2 stuk tomatoes
  • 1,5 liter water

Instructions
 

  • Prepare a dressing from the miso, 2 tbsp water and the oil
  • Cut the vegetables into small pieces and mix all the ingredients except the water on a baking tray
  • Roast the vegetables at 185 °C for approx. 20 minutes
  • Put everything in a matching pan and heat with the water. Leave to simmer for 1.5 hours.
  • Sieve the stock and use it as the basis for your soups and sauces. You can also serve the broth as is with some fresh herbs and spring onion.

Notes

We use this broth as the basis for the vegan Pho in this course.

Nutrition

Calories: 120kcalCarbohydrates: 14gProtein: 3gFat: 6gSaturated Fat: 1gTrans Fat: 1gSodium: 400mgPotassium: 333mgFiber: 3gSugar: 5gVitamin A: 8446IUVitamin C: 7mgCalcium: 57mgIron: 1mg
Keyword english recipes, MVC Savoury Taste & Texture
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This yummy recipe is part of the  Masterclass Taste & Texture.

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