Garlic Recipe
Description
This comforting vegan broth combines the earthy depth of rehydrated black mushrooms with the bright, spicy notes of fresh ginger and garlic. It is a simple yet flavorful liquid base that can serve as a soup, a cooking stock, or a warming drink. The combination of aromatics creates a rich, savory profile without needing heavy creams or meats. Perfect for a cozy evening or as a foundational ingredient in other dishes, this recipe highlights the natural umami of mushrooms. It is quick to prepare, using pantry staples to deliver a wholesome, aromatic experience that feels both rustic and refined.Ingredients
Directions
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Soak the dried black mushrooms in warm water until softened, then discard the stems and dice the caps.
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Heat oil in a large stock pot over medium-high heat.
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Add the sliced ginger, chopped spring onions or shallots, minced garlic, and diced mushroom caps to the pot.
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Stir-fry the aromatics and mushrooms for 2-3 minutes until fragrant.
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Pour in the water, salt, and peppercorns.
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Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 210.8kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 97517.0mg4064%
- Total Carbohydrate 45.9g16%
- Dietary Fiber 11.5g46%
- Sugars 7.0g
- Protein 12.2g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Strain the broth before serving if you prefer a smooth texture, or leave the pieces in for a rustic soup.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
The soaking water from the mushrooms can be strained and added to the pot for extra depth of flavor.
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