Shiitake Mushroom & Herb Broth Recipe
A simple, versatile vegetable broth to add to soups, sauces and more
Dashi, a flavorful, umami-packed broth, is a fundamental ingredient in many Japanese dishes. It's usually made with a combination of kombu (dried kelp), dried bonito flakes and iriko (dried anchovies). Shiitake mushrooms can also be added to the mix, resulting in a stunningly clear, clean broth.
For this broth, we put our own TT spin on a dashi made only with dried shiitake mushrooms that have been soaked in cold water overnight. They're then gently simmered with onions, leeks, garlic and herbs. What results is an umami-rich broth that is a tiny bit sweet with just the slightest touch of acidity coming from a strip of lemon.
To learn more, read "Shroom Service."
Recipe from the Tasting Table Test Kitchen
Shiitake Mushroom and Herb Broth
Learn how to make a simple shiitake and herb broth that is flavorful and a fundamental ingredient in many Japanese dishes.
Ingredients
- 40 dried shiitake mushrooms
- ½ medium yellow onion, peeled and quartered
- 1 cup roughly chopped leeks (white and pale green parts)
- 1 head garlic, split crosswise
- 4 sprigs thyme
- 4 sprigs parsley
- 1 bay leaf
- 1-inch strip of lemon, peeled using a vegetable peeler
- 1 teaspoon black peppercorns
Directions
- In a large bowl, cover the shiitake mushrooms with 8 cups cold water. Place in the refrigerator for at least 4 hours or (preferably) overnight, making sure the mushrooms are completely submerged in the water.
- Over a 4-quart saucepan, strain the shiitake mushrooms, reserving the liquid. Gently squeeze the mushrooms to drain any excess water. Remove the stems and reserve the mushrooms for another use.
- Add the onions, leeks, garlic, thyme, parsley, bay leaf, lemon and peppercorns to the mushroom liquid and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the broth is reduced by half, 2 hours. Strain through a fine-mesh sieve into a large bowl. Cover and chill until ready to use.
Nutrition
| Calories per Serving | 12 |
| Total Fat | 0.0 g |
| Saturated Fat | 0.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 3.0 g |
| Dietary Fiber | 0.5 g |
| Total Sugars | 0.2 g |
| Sodium | 1.0 mg |
| Protein | 0.4 g |
