Description
Ginger Garlic Mushroom Broth is a warm and nourishing delight that brings together the earthy flavors of fresh mushrooms with the zesty kick of ginger and garlic. This versatile broth serves as a comforting drink on its own or a flavorful base for soups and stews. Ideal for chilly evenings or cozy nights in, it’s quick to prepare—ready in just about an hour. Packed with nutrients, this vegan-friendly recipe allows you to customize the flavor profile to your liking. Whether enjoyed straight from a mug or used to elevate your favorite dishes, this broth is sure to become a staple in your kitchen.
Ingredients
Scale
- 16 ounces fresh mushrooms (cremini, shiitake, or mixed)
- 1 tablespoon olive oil
- 1 large onion
- 2 large carrots
- 4 sprigs rosemary
- 16 cups water
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 3 to 6 tablespoons soy sauce
- 4 inches fresh ginger
- 2 cloves garlic
Instructions
- Heat a large soup pot over medium-high heat.
- Sauté halved mushrooms in olive oil for 8–10 minutes until browned.
- Add quartered carrots, halved onion, rosemary, salt, and peppercorns.
- Pour in water, bring to a boil, then reduce heat and simmer for 1 hour.
- Strain out cooked vegetables using a slotted spoon or fine mesh strainer.
- Shred ginger and garlic into the broth; bring back to a brief boil.
- Stir in soy sauce; adjust seasoning as desired.
- Serve hot or cool completely before storing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 55
- Sugar: 2g
- Sodium: 600mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg