Have you every bought a vegetable broth only to have it taste like you were being hit in the mouth with a giant mushroom? I wanted to find a way to create a great tasting vegetable broth with a balance of flavor. I spent a day testing different ingredients and methods.
What I came up was is so tasty! After I made it I was having a tough time stopping me from just slurping it all down!
My original goal for this broth was to make something that could stand in for a beef broth. I really wanted to amp up the umami flavor without going over board on the mushroom flavor.
The first test that I did for my vegetable broth was to test different types of mushrooms. One type was a clear winner. I tested button mushrooms, baby portabella (aka cremini mushrooms), Portabella mushrooms and shirataki mushrooms.
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Both the portabella mushrooms and the sirataki mushrooms added very strong, all be it different, mushroom flavors. Those didn’t work. The button mushrooms flavoring was to mild, I might come back and look at them for a chicken broth substitute later. The baby portabella / cremini mushrooms were just right. A nice smooth flavor and smell without being over powering.
I still wasn’t getting the umami punch that I wanted for this broth. I’ve recently been practicing my gluten free Chinese cooking. One of the things that you need to do to to cook gluten free Chinese food is to make some of your own sauces.
One of the new to me ingredients that I have been using are dried fermented black beans. These provide a nice slightly sour / bitter umami flavor. To balance that out I also added a little bit of soy aminos which have a slightly sweet umami flavor.
To make it easy and speed up the process a little bit I decided to do this recipe inside of my instant pot. You can easily do it on the stove top just double the length of time that you let the broth simmer.
I am so happy with the results. This vegetable broth is a great soup base or it’s just great to have on it’s own as a consumé.