This deeply savory broth builds its flavor in stages: dried shiitakes rehydrate into an amber-hued liquid gold, while cremini mushrooms get browned hard in a hot pot until deeply golden and concentrated. Onion, carrot, and celery soften into the base, then garlic, ginger, and turmeric bloom into fragrance before everything simmers low and slow with fresh herbs, coconut aminos, and a bright hit of apple cider vinegar. The result is a strained, deeply colored sipping broth with real umami depth and warmth from the ginger and turmeric. A last drizzle of olive oil and fresh parsley finishes each bowl with brightness. It's a naturally plant-based way to get all the comfort of a slow-simmered broth, making it an easy fit for a vegan kitchen. Keep a batch in the fridge for sipping straight or spooning over grains and greens whenever you need something warming.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more ā4 servings
Place the dried shiitake mushrooms in a heatproof bowl and pour the 2 cups of boiling water over them. Let steep for 20 minutes, until the mushrooms are fully softened and the liquid is deep amber. Lift the mushrooms out, squeeze gently to release any absorbed liquid back into the bowl, and roughly chop them. Reserve the soaking liquid, leaving behind the last tablespoon or so where any grit has settled.
Heat the olive oil in a large pot over medium-high heat until shimmering. Add the cremini mushrooms in a single layer and cook undisturbed for 4ā5 minutes, until deeply browned on the underside. Stir and cook for another 3ā4 minutes, until the mushrooms are browned all over and any released liquid has evaporated.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
