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Ginger Garlic Mushroom Broth Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: Approximately 8 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Fusion
  • Diet: Vegan

Description

A comforting and flavorful Ginger Garlic Mushroom Broth made by simmering fresh mushrooms, aromatic vegetables, and fresh ginger and garlic, finished with soy sauce for a savory umami boost. Perfect as a warming soup or a base for other dishes.


Ingredients

Scale

Main Ingredients

  • 16 ounces fresh mushrooms (cremini, shiitake, or mixed)
  • 1 tablespoon olive oil
  • 1 large onion, halved
  • 2 large carrots, quartered
  • 4 sprigs rosemary
  • 16 cups water
  • 1 teaspoon salt
  • 1 teaspoon whole black peppercorns
  • 3 to 6 tablespoons soy sauce
  • 4 inches fresh ginger, shredded
  • 2 cloves garlic, shredded


Instructions

  1. Heat the pot: Heat a large soup pot over medium-high heat to prepare for sautéing the mushrooms.
  2. Sauté mushrooms: Add olive oil and halved mushrooms to the pot. Cook for 8–10 minutes until the mushrooms are browned, which enhances their flavor.
  3. Add vegetables and seasonings: Add quartered carrots, halved onion, rosemary sprigs, salt, and whole black peppercorns to the pot.
  4. Simmer the broth: Pour in 16 cups of water, bring the mixture to a boil, then reduce heat. Let it simmer gently for 1 hour to extract deep flavors.
  5. Strain solids: Use a slotted spoon or fine mesh strainer to remove the cooked vegetables and herbs, leaving a clear broth.
  6. Add ginger and garlic: Shred fresh ginger and garlic directly into the broth, then bring the broth back to a brief boil to infuse these flavors.
  7. Season with soy sauce: Stir in 3 to 6 tablespoons of soy sauce, adjusting the amount to your taste for a savory depth.
  8. Serve or store: Serve the broth hot as a soup or let it cool completely before storing for later use.

Notes

  • You can use a variety of mushrooms for different flavor profiles, such as cremini, shiitake, or a mix.
  • Adjust the soy sauce quantity based on your salt preference.
  • The broth can be used as a base for soups, risottos, or sauces.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
  • For a vegan version, ensure your soy sauce is free from any animal-derived ingredients.