Description

This Ginger Garlic Mushroom Broth is a flavorful, aromatic vegetable broth infused with the earthy taste of mushrooms, the warmth of ginger and garlic, and herbal notes from rosemary. Perfect as a comforting soup base or a healthy warm drink, this broth is made with simple ingredients and simmered slowly to extract maximum flavor. It serves approximately 8 and can be enjoyed hot or stored for later use.

Ingredients

Scale

Vegetables and Herbs

16 ounces fresh mushrooms (cremini, shiitake, or mixed)
1 large onion, halved
2 large carrots, quartered
4 sprigs rosemary
4 inches fresh ginger, shredded
2 cloves garlic, shredded

Liquids and Seasonings

1 tablespoon olive oil
16 cups water
1 teaspoon salt
1 teaspoon whole black peppercorns
3 to 6 tablespoons soy sauce (to taste)

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Instructions

Heat the pot: Place a large soup pot over medium-high heat and allow it to warm up, preparing it for sautéing the mushrooms.
Sauté mushrooms: Add halved mushrooms to the pot along with olive oil. Cook them for 8–10 minutes, stirring occasionally, until they become browned and release their flavors.
Add vegetables and herbs: Incorporate the quartered carrots, halved onion, rosemary sprigs, salt, and whole black peppercorns into the pot with the mushrooms.
Add water and simmer: Pour in 16 cups of water, bring the mixture to a boil, then reduce the heat and let it simmer gently for 1 hour to fully develop the broth’s flavor.
Strain broth: After simmering, strain the broth using a slotted spoon or fine mesh strainer to remove the cooked vegetables and herbs, leaving a clear liquid.
Add ginger and garlic: Shred fresh ginger and garlic directly into the strained broth. Return the pot to the heat and bring the broth back to a brief boil to infuse the flavors.
Season with soy sauce: Stir in 3 to 6 tablespoons of soy sauce according to your taste preference. Adjust the seasoning by adding more salt or soy sauce if needed.
Serve or store: Serve the broth hot as a nourishing drink or use it as a base for soups. Alternatively, let it cool completely before storing in airtight containers for future use.

Notes

You can use a variety of mushrooms for different flavor profiles: cremini for earthiness, shiitake for woodsy notes, or a mix.
Shredding ginger and garlic instead of chopping intensifies their flavor release into the broth.
Adjust soy sauce amount to control saltiness and umami richness.
This broth can be refrigerated for up to 4 days or frozen for up to 3 months.
For a clearer broth, strain through cheesecloth or a very fine mesh sieve.