Umami-Rich Vegan Broth

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.