Umami Broth – An Essential Part of My Recipes
Umami broth is savory, complex, satisfying and mouthwatering…it forms the foundation to many of my recipes!
I can think of a handful of skills any aspiring cook must learn early in their training. Shopping, understanding how to taste and season food, developing proper knife skills, practicing basic food hygiene and making a delicious broth (or stock if you prefer).
Learning how to make a good vegetable broth is an invaluable skill to master in vegan cooking; it forms the core flavors of soups, stews and rice dishes. Think of it this way – a vegetable broth becomes the soul of the food you create.
My intensely flavored umami broth takes my standard vegetable broth to a higher level. I use it to form the underlying flavors of rich soups, stews, rice dishes or in making a vegan brown sauce. I also like to use this broth to flavor seitan, marinate mushrooms or combine with kombu to make a killer vegan dashi. Of course, the broth can be enjoyed on its own too – a sort of vegan bone broth to fill your soul with umami and your mouth with deliciousness.
Next up in my umami series is a few recipe ideas on how I use this delicious umami broth to create amazing layers of flavor. Once we’ve tackled this important foundational recipe, I will move on and begin writing about my strategies and kitchen secrets to create umami-rich seitan dishes. I hope you continue to follow me on this fascinating journey…and use the information I offer to help you develop your own style – or at least explore some ways that may help you cook incredibly satisfying vegan meals.
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This recipe is naturally oil and fat-free and it is easily made gluten-free by using tamari in place of soy sauce and making sure the miso you select is gluten-free and richly flavored.