Umami-Enhanced Sea Vegetable Artisan Broth
Dive into the depths of flavor with this Umami-Enhanced Sea Vegetable Artisan Broth. Combining the natural, rich flavors of kelp and kombu with the earthy tones of dried shiitake mushrooms, this broth is not only a nourishing appetizer but also an incredible base for soups and stews. Infused with fresh ginger and a touch of miso, it delivers a delightfully complex and savory taste that will elevate your dishes. Perfect for enhancing the flavors of vegetable stir-fries or traditional ramen, this seafood-inspired broth showcases the ocean's bounty and is simple to prepare. Adapted from 'Sea Vegetable Celebration' by Shep Erhart and Leslie Cerier, this recipe is accessible at your local health food store, where you'll find the essentials for an enriching culinary experience.
6
Servings
N/A
Calories
6
Ingredients
Ingredients
water
4-5 cups (none)
kelp or kombu
5 inches (cleaned and soaked)
dried shiitake mushrooms
1/3 cup (cleaned and sliced (or 1/4 cup if using porcini))
fresh ginger
1 teaspoon (minced)
miso
1 tablespoon (none)
scallions
3 (chopped for garnish)
Instructions
1
In a 2-quart saucepan, bring 4-5 cups of water to a boil.
2
Add the cleaned kelp or kombu along with the dried shiitake (or other preferred) mushrooms.
3
Reduce heat and let the mixture simmer gently for about 1 hour, allowing the flavors to meld.
4
After simmering, carefully remove the sea vegetables and mushrooms from the pot. Dice them into smaller pieces and return to the pot.
5
Incorporate the minced ginger and continue to simmer for an additional 15 minutes to deepen the flavor profile.
6
Stir in the miso until fully dissolved, being careful not to boil the broth after adding it, as high heat can diminish the miso's benefits.
7
Ladle the broth into bowls and garnish generously with chopped scallions.
8
Enjoy the broth on its own, or use it as a versatile stock for various dishes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Umami-Enhanced Sea Vegetable Artisan Broth?
This broth is a savory, nutrient-dense liquid base made from kelp, kombu, and shiitake mushrooms, flavored with ginger and miso.
How many servings does this recipe produce?
This recipe yields approximately 6 servings.
What are the main ingredients for the broth?
The primary ingredients include water, kelp or kombu, dried shiitake mushrooms, fresh ginger, miso, and scallions.
Is this broth recipe vegan-friendly?
Yes, this recipe is entirely plant-based and vegan-friendly.
What type of sea vegetables should I use?
You can use either kelp or kombu, ensuring they are cleaned and soaked before use.
How long should the kelp and mushrooms simmer?
The kelp (or kombu) and dried shiitake mushrooms should simmer for about 1 hour to allow the flavors to meld.
Why shouldn't I boil the broth after adding miso?
Boiling miso can diminish its nutritional benefits and degrade its delicate flavor profile.
Can I substitute shiitake mushrooms with something else?
Yes, you can use 1/4 cup of dried porcini mushrooms as an alternative to the 1/3 cup of shiitake mushrooms.
What is the role of ginger in this recipe?
Fresh ginger adds a bright, aromatic heat that balances the deep umami flavors of the sea vegetables and mushrooms.
How do I prepare the scallions?
The scallions should be chopped and used as a fresh garnish when serving the broth.
Can I use this broth for ramen?
Absolutely, it makes an excellent, flavorful base for traditional ramen dishes.
What is the origin of this recipe?
This recipe is adapted from 'Sea Vegetable Celebration' by Shep Erhart and Leslie Cerier.
How much water is required?
You will need between 4 to 5 cups of water to start the broth.
What should I do with the sea vegetables after simmering?
Remove them from the pot, dice them into smaller pieces, and return them to the broth to provide texture.
Where can I purchase the ingredients?
Ingredients like kombu, kelp, and miso are typically available at health food stores or Asian grocery stores.
What is 'umami' in the context of this broth?
Umami refers to the 'fifth taste' or savory flavor provided by the glutamates found naturally in sea vegetables, mushrooms, and miso.
Is this broth suitable for stir-fries?
Yes, it can be used to enhance the flavors of vegetable stir-fries.
How long do I simmer the ginger?
Simmer the minced ginger for an additional 15 minutes after the initial hour of cooking.
What kind of pot should I use?
A 2-quart saucepan is the ideal size for this recipe.
What is the category of this recipe?
This recipe is categorized under 'Stocks'.
Can I drink this broth alone?
Yes, it is designed to be enjoyed as a nourishing appetizer on its own.
Is this recipe difficult to make?
No, it is a simple preparation that primarily involves simmering ingredients to extract their flavors.
What is the specific amount of miso needed?
The recipe calls for 1 tablespoon of miso.
How much fresh ginger should I use?
The recipe requires 1 teaspoon of minced fresh ginger.
What are the common tags for this recipe?
Tags include broth, sea vegetables, kelp, kombu, shiitake mushrooms, umami, vegan, and healthy.
Does the recipe provide nutritional information?
No, specific nutritional data like calories, fat, and protein are not listed in the provided recipe.
How much kelp or kombu is used?
Use a 5-inch piece of cleaned and soaked kelp or kombu.
Can I use this as a base for stews?
Yes, it serves as an incredible and complex base for various soups and stews.
When should I add the miso?
Stir in the miso at the very end of the cooking process until it is fully dissolved.
What makes this broth 'artisan'?
It uses traditional sea vegetables and mushrooms prepared in a way that creates a complex, handcrafted flavor profile.