Vegan Umami Broth

Finally a veggie broth worthy of your most elevated dishes. This broth gives you all of the deeply complex flavors and umami of bone broth without all the..well...meat. Let's face it, store bought veggie broth sucks. It's like lightly flavored water with some salt. Sure I doctor it sometimes by adding kombu (which is a total ninja move by the way) but it still just doesn't hold a candle to the depth of flavor and complexity of a good bone broth. I make this recipe in big batches and freeze it for later. It's easy but does take some time so I like to do this on a weekend when I'm home doing projects around the house. I used as many umami filled veggies as I could, but feel free to add or substitute based on what's in your fridge. 

I highly recommend getting out the mandolin for this because it makes short work of the prep. Once all the veggies are sliced it's just a matter of tossing them in some olive oil and white miso and then roasting them in the oven until crispy. Then you simmer the roasted veggies in water and reduce by half. It's so simple you won't believe you've been buying veggie broth. The result is the most rich, flavorful broth ever. 

Why Kombu Is A Vegan Gamechanger

The secret weapon of chefs around the world is also happens to be as delicious as it is sustainable. Kombu, also known as sugar kelp, adds incredible umami to everything from stocks to a pot of beans. With its natural gultimates it's mother nature's MSG, enhancing the flavor or anything it is paired with but not imparting a "seaweed flavor." It's like a kitchen ninja, adding flavor without calling attention to itself. Kombu not only brings a rich umami flavor to plant-based dishes but also imparts a depth and complexity that elevates the entire culinary experience. Its versatility extends beyond just enhancing broths and soups; Kombu can be used to infuse savory notes into grains, beans, and stews. This sea vegetable is a nutritional powerhouse, offering a wealth of minerals and vitamins, making it a fantastic addition to a balanced vegan diet.

Yield: 1 gallon of broth

Ingredients:

•  2 medium size eggplants thinly sliced
• 2 large onions sliced very thin, skins reserved
• 2 packages of sliced mushrooms
• 4-5 roma tomatoes - quartered
• 2 red bell peppers - sliced 
• 2 heads of garlic halved with skin on
• 1 6-8 inch strip of kombu
• 1/4 cup white miso
• 1/4 cup olive oil
• 1/4 cup hot water
• 1 bunch of parsley
• 2 teaspoons pepper corns

Directions:

1. Preheat oven to 325
2. Whisk together the miso, olive oil and water. Toss the eggplant, onions (including the skin), mushroooms, tomatoes, peppers and kombu in the miso. The best method is to use your hands. You want everything coasted in a fine layer of the miso dressing.
3. Spread the miso coated veggies onto 2 roasting trays and add the halved garlic bulbs. Roast for 1-2 hours until the veggies are crispy and completely roasted, almost burnt. 
4. Scrape the veggies into a very large stock pot that can hold 2 gallons of liquid (or 2 if you don't have a huge one). If using 2 pots, simply combine the contents before straining.
5. Heat up water in the kettle and pour into the roasting trays. Scrape all of the bits of roasted veggies and stuck on miso and pour the entire contents into the stock pot.  Add 2 gallons of water and 2 teaspoons peppercorns and parsley.
6. Bring to a boil and boil until reduced by 1/2. 
7. Strain the entire mixture into air tight containers and freeze or store in the refrigerator for 4-5 days.