Asian Mushroom Broth

This image courtesy of Joseph DeLeo

This strong broth is a great flavor booster for Asian-style vegetable soups, and is also pleasing eaten on its own. Vary it by using any of the embellishments suggested under Simple Miso Broth



Total Timeunder 1 hour

Dietary Considerationdiabetic, egg-free, gluten-free, halal, healthy, kosher, lactose-free, low carb, peanut free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Textureumami

Type of Dishstock


  • 2 teaspoons olive oil
  • 1 small onion, minced
  • 1 clove garlic, minced
  • One 32-ounce carton low-sodium vegetable broth plus 2 cups water, or 6 cups water with 2 vegetable bouillon cubes
  • 8 to 10 dried shiitake mushrooms
  • 1 to 2 tablespoons reduced-sodium soy sauce, to taste


  1. Heat the oil in a 2-quart saucepan or small soup pot. Add the onion and garlic and sauté over medium heat until golden.

  2. Add the broth, mushrooms, and soy sauce. Bring to a simmer, then cover and simmer gently for 15 minutes.

  3. Remove from the heat and let stand another 15 minutes. Strain through a sieve, reserving the mushrooms. Trim them of their tough stems. Save the caps the another use, or slice them and return to the broth.


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