Seasoned Vegetarian Broth

This Seasoned Vegetarian Broth captures the essence of traditional Chinese home cooking with a rich, savory depth. Made with dried black mushrooms, szechwan preserved vegetables, and fresh aromatics, it offers a complex flavor profile that is both comforting and invigorating. The long simmering process extracts maximum umami from the ingredients, creating a velvety, golden-hued liquid. Ideal for drizzling over steamed rice, using as a base for noodle soups, or simply enjoying warm on a chilly evening. It is a versatile staple that elevates simple meals into something special.

Cooking Method: Boiling, Stewing

Cuisine: Chinese

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 81.5

Dietary: Vegan, Vegetarian

Description

This Seasoned Vegetarian Broth captures the essence of traditional Chinese home cooking with a rich, savory depth. Made with dried black mushrooms, szechwan preserved vegetables, and fresh aromatics, it offers a complex flavor profile that is both comforting and invigorating. The long simmering process extracts maximum umami from the ingredients, creating a velvety, golden-hued liquid. Ideal for drizzling over steamed rice, using as a base for noodle soups, or simply enjoying warm on a chilly evening. It is a versatile staple that elevates simple meals into something special.

Ingredients

5 Dried Chinese blk. mushrooms
4 1/2 cup Cold water
1/2 cup Szechwan preserved veg. *
3 Green Onion; quartered
2 lg Carrots; coarsely chopped
1/4 teaspoon Oriental sesame oil
1/4 teaspoon Light soy sauce
1/4 teaspoon Black soy sauce
1/8 teaspoon Ground white pepper

Directions

1
Place the dried Chinese black mushrooms in a bowl and cover with hot water. Let them soak for 30 minutes until softened.
2
Drain the mushrooms, cutting off and discarding the tough stems. Rinse the mushroom caps thoroughly under cold water to remove any grit.
3
In a heavy large saucepan, combine the rinsed mushroom caps, the reserved mushroom soaking water (if clear), 4 1/4 cups of cold water, quartered onions, chopped carrots, and Szechwan preserved vegetables.
4
Bring the mixture to a boil over high heat, skimming off any foam that rises to the surface.
5
Reduce the heat to low, cover the pot, and simmer gently for 2 hours to extract maximum flavor.
6
Remove from heat and let the broth cool completely to room temperature.
7
Refrigerate the broth overnight to allow fats and impurities to solidify on the surface for easier removal.
8
Strain the broth through a fine-mesh sieve into a clean container, discarding the solids.
9
Stir in the sesame oil, light soy sauce, black soy sauce, and ground white pepper to taste.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 81.5kcal

% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 79.0mg4%
Total Carbohydrate 16.2g6%
Dietary Fiber 4.0g16%
Sugars 8.0g
Protein 5.2g11%

* 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

Szechwan preserved vegetables are often sold canned or jarred. If using canned, rinse them well under cold water and slice thinly before adding to the broth to reduce excess saltiness.

The broth can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months. Thaw frozen broth in the refrigerator overnight before using.

For a richer flavor, you can add a piece of kombu seaweed or a few dried shiitake mushrooms during the simmering process.

This broth serves as an excellent base for congee, noodle soups, or steaming vegetables. Adjust the soy sauce quantities based on your preferred level of saltiness.

Keywords: vegetarian, broth, chinese, umami, mushroom, stock, simmered, aromatic, comfort food, vegan, preserved veg, black fungus, soy sauce, sesame oil, homemade, healthy, low fat, gluten free option

Read it online: https://www.chefs-mate.com/recipe/seasoned-vegetarian-broth/