Soups & Stews > Soup & Stew Flavor Enhancers > Other Flavor Boosters > Adding Umami (Soy Sauce, Mushrooms, Tomatoes)

Umami-Rich Mushroom Broth

Elevate your soups and stews with a deeply savory mushroom broth. This recipe focuses on extracting maximum umami from dried and fresh mushrooms, combined with soy sauce for an extra layer of flavor.

Prep Time
15 minutes
Cook Time
1 hour
Servings
8 cups broth
Ingredients
  • 1 ounce Dried Shiitake Mushrooms
  • 1 pound Fresh Cremini Mushrooms
  • 2 tablespoons Soy Sauce (low sodium preferred)
  • 8 cups Water
  • 1 medium, quartered Onion
  • 3 cloves, smashed Garlic
  • 1 leaf Bay Leaf
  • 1/2 teaspoon Black Peppercorns

Rehydrating the Dried Mushrooms

Place the dried shiitake mushrooms in a bowl and cover them with 4 cups of hot water. Let them soak for at least 30 minutes, or up to an hour, until they are softened. Reserve the soaking liquid; strain it through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove any grit. This liquid is packed with umami.

Preparing the Fresh Mushrooms

While the dried mushrooms are rehydrating, clean the fresh cremini mushrooms. Slice them thinly or quarter them, depending on their size.

Building the Broth

In a large pot or Dutch oven, combine the rehydrated shiitake mushrooms (stems removed), fresh cremini mushrooms, the reserved mushroom soaking liquid, soy sauce, the remaining 4 cups of water, onion, garlic, bay leaf, and black peppercorns.

Simmering and Flavor Extraction

Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for at least 1 hour, or up to 2 hours. The longer it simmers, the deeper the flavor will be.

Straining and Using

Strain the broth through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove all solids. Discard the solids. The broth is now ready to use in your favorite soup or stew recipe. Store any leftover broth in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition Facts Estimated per 100g of product

Approximate values. Actual values may vary. Calories: 15, Protein: 1g, Fat: <1g, Carbohydrates: 2g, Sodium: Varies based on soy sauce used.

Other Considerations for Nutrition

Use low-sodium soy sauce to control sodium content. This broth is naturally gluten-free but always check the label of your soy sauce. The longer the broth simmers, the richer the flavor and the more nutrients are extracted from the ingredients.

← Umami Bomb for Soups & Stews: Roasted Tomato Paste and Anchovy Blend Wine Deglazing for Richer Soups & Stews →

FAQ

  • Can I use different types of mushrooms?

    Yes, you can substitute other types of mushrooms, such as portobello, oyster, or maitake mushrooms. Each type will contribute a slightly different flavor profile. For the dried mushrooms you can use porcini.
  • Can I skip the dried mushrooms?

    While you can technically skip the dried mushrooms, they contribute a significant amount of umami to the broth. If you skip them, consider adding more soy sauce or another umami-rich ingredient.
  • How can I make this broth vegetarian/vegan?

    This broth is naturally vegetarian and vegan.