Vegan Umami Stock

A particularly tasty bouillon, a real umami bomb.

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Cook Time 5

Roasting and simmering 1 30

Course basic recipe

Servings persons

Calories 120 kcal

Equipment

baking tray

Ingredients

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

Instructions

Soak the shiitake's for 10 minutes in some warm water. Preheat the oven to 185° C.
10 g dried shi-take
Prepare a dressing from the miso, oil and 2 tbsp of water.
1 el light miso, 2 el oil
Roughly chop the carrot, onion and celery. Cut the head of garlic in half across. Break the kombu stalks into 2 or 3 pieces.
250 g carrot, 2 onions, 1 head of garlic, 2 stalks of celery, 15 g kombu
Place the vegetables, garlic, kombu, soaked shiitake ( keep the soaking water) and peppercorns on a baking sheet and mix in the miso dressing.
1 tl peperkorrels, 10 g dried shi-take
Roast the vegetables at 185 °C for approx. 20 minutes
Put the content of the baking dish plus the sliced tomatoes in a matching pan, add 1.5 liters of water (also use the soaking water from the shiitake mushrooms) and bring to a boil. Leave to simmer (not boiling) for 1.5 hours.
2 tomatoes, 1,5 liter water
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 as shown in the accompanying picture.

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