Mineral Mushroom Broth
Mineral Mushroom Broth
Ingredients
- 1 onion, quartered, skin left on
- 1 head garlic, cut in half, skin left on
- 8 dried shiitake mushrooms
- 1 piece kombu, about 3 to 4 inches
- 1 1/2 cups cremini mushrooms, roughly chopped
- 2 inch piece ginger, sliced
- 8 cups water
- as needed salt, to taste
Instructions
- 1
Place the 8 dried shiitake mushrooms in a bowl and cover with warm water. Allow them to soak for at least 30 minutes to rehydrate.
⏱️ 30 min
- 2
Once rehydrated, remove the shiitake mushrooms from the soaking liquid. You can slice them or leave them whole, as preferred. Reserve the soaking liquid, as it will be used in the broth.
⏱️ 2 min
- 3
In a large pot, combine the quartered onion (with skin on), the head of garlic (cut in half with skin on), the roughly chopped cremini mushrooms, the kombu, the sliced ginger, the rehydrated shiitake mushrooms, and the reserved shiitake soaking liquid.
⏱️ 5 min
- 4
Add 8 cups of fresh water to the pot. Place the pot over medium-high heat and bring the mixture to a gentle simmer, leaving the pot uncovered.
⏱️ 10 min
- 5
Once simmering, reduce the heat to low and continue to simmer the broth uncovered for 45 to 60 minutes. It is crucial to remove the kombu after the first 15 to 20 minutes of simmering to prevent the broth from becoming slimy or developing a bitter taste.
⏱️ 60 min
- 6
After the simmering is complete, carefully taste the broth and season with salt as needed. Strain the broth through a fine-mesh sieve into a clean container, discarding the solids. The broth can be stored in the refrigerator for up to 5 days or frozen for longer storage.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mineral Mushroom Broth
- 1 onion, quartered, skin left on
- 1 head garlic, cut in half, skin left on
- 8 dried shiitake mushrooms
- 1 piece kombu, about 3 to 4 inches
- 1 1/2 cups cremini mushrooms, roughly chopped
- 2 inch piece ginger, sliced
- 8 cups water
- as needed salt, to taste
Instructions
- 1
Place the 8 dried shiitake mushrooms in a bowl and cover with warm water. Allow them to soak for at least 30 minutes to rehydrate.
⏱️ 30 min - 2
Once rehydrated, remove the shiitake mushrooms from the soaking liquid. You can slice them or leave them whole, as preferred. Reserve the soaking liquid, as it will be used in the broth.
⏱️ 2 min - 3
In a large pot, combine the quartered onion (with skin on), the head of garlic (cut in half with skin on), the roughly chopped cremini mushrooms, the kombu, the sliced ginger, the rehydrated shiitake mushrooms, and the reserved shiitake soaking liquid.
⏱️ 5 min - 4
Add 8 cups of fresh water to the pot. Place the pot over medium-high heat and bring the mixture to a gentle simmer, leaving the pot uncovered.
⏱️ 10 min - 5
Once simmering, reduce the heat to low and continue to simmer the broth uncovered for 45 to 60 minutes. It is crucial to remove the kombu after the first 15 to 20 minutes of simmering to prevent the broth from becoming slimy or developing a bitter taste.
⏱️ 60 min - 6
After the simmering is complete, carefully taste the broth and season with salt as needed. Strain the broth through a fine-mesh sieve into a clean container, discarding the solids. The broth can be stored in the refrigerator for up to 5 days or frozen for longer storage.
⏱️ 3 min