265 minutes
A deeply flavorful vegan broth rich in umami, perfect for enhancing soups, stews, and other dishes.
Napa Cabbage, halved
0 lb
tablespoons
Fresh Ginger, 1/8-inch-thick
slices
Garlic Clove, smashed
each
White Fermented Bean Curd
tablespoons
Large Onion, quartered
each
Carrots, cut into large chunks
0 lb
Scallions, cut in half
each
Daikon Radish, peeled and cut into large chunks
0 oz
Dried Kelp/Kombu, rinsed
0.25 inches
Dried Shiitake Mushrooms, rinsed thoroughly
each
quarts
to taste
1. Roast Napa Cabbage
Preheat your oven to 375°F and position the rack in the center. Take half of the napa cabbage and cut it lengthwise again, so you have quarters. Place the cabbage on a sheet pan, drizzle with 1 tablespoon of neutral oil, and roast it in the oven for about 25 minutes, or until the edges are wilted and browned.
2. Cook Ginger and Garlic
While the cabbage roasts, heat the remaining tablespoon of oil in a large stockpot or heavy-bottomed pot over medium heat. Add the ginger slices and smashed garlic cloves, and cook for 1 to 2 minutes until fragrant but not browned.
3. Add Bean Curd
Stir in the white fermented bean curd and cook for another minute, letting it meld with the ginger and garlic.
4. Combine All Ingredients
Once your cabbage is ready, add it to the pot along with the quartered onion, carrot chunks, halved scallions, daikon radish chunks, rinsed kelp, and thoroughly rinsed shiitake mushrooms. Pour in 4.5 quarts of water, filling the pot generously with all these vegetables.
5. Simmer the Broth
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it simmer for 4 hours, allowing the flavors to fully develop and infuse the broth.
6. Strain and Season
After the long simmer, strain the stock through a fine sieve, pressing on the solids to extract as much liquid as possible. Season the strained broth with fine sea salt to taste. This broth can be refrigerated for 4 to 5 days or frozen for up to 4 months.
Use ingredients like dried shiitake mushrooms, tomato paste, seaweed (kombu), and soy sauce, rehydrating dried items and using the soaking liquid in the broth for extra flavor.
Roasting onions, garlic, carrots, and celery caramelizes their natural sugars and deepens the flavors of your broth.
Gently simmer the broth to extract flavors without bitterness and to prevent cloudiness.
Combine different mushrooms like porcini and cremini to contribute varied flavors and textures to your broth.
Strain the broth through a fine-mesh sieve or cheesecloth for a clear and clean-tasting liquid, without pressing too hard on the solids.
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