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vegan bone broth in a white bowl with cilantro and spoon inside bowl

Vegan Umami Broth

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5 from 3 reviews


Units Scale


  • 1 thick knob of ginger, sliced thinly
  • 1 head of garlic, halved crosswise
  • 810 spring onion bulbs
  • 4 cups of veggie scraps: carrots, celery, kale stems, squash stems or fresh leafy greens
  • 1 orange or lemon peel
  • 80g dried shiitake mushrooms
  • 40g kombu or wakame
  • 10 cups of water
  • handful of cilantro
  • 2 tbsp miso paste (30g)

Optional add-ins:

  • 1 tbsp turmeric
  • 1 chili pepper
  • 1 tbsp peppercorn
  • 1 tbsp sesame oil
  • 1 tbsp tamari


  1. Add all the ingredients except the miso paste to a pot and bring it to a boil. Reduce heat to low and simmer for 45-90 minutes or until very fragrant. Strain the broth and return to pot.
  2. To serve: use a fine mesh sieve and dissolve the miso paste to the broth. Add any other flavourings and seasonings to the soup, serve and enjoy!
  3. To store: add just the flavourings if desired, stir and keep in the fridge in an airtight container or jar. When ready, re-heat the broth and use as is or dissolve the miso paste with a fine mesh sieve. If you don’t mind missing out on the nutrients miso has, you can also add the miso paste and re-heat. 


  • Helpful Equipment: fine mesh sieve, strainer, large pot, ladle 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: soups
  • Method: stove top
  • Cuisine: vegan, gluten free, japanese


  • Serving Size: 1 cup
  • Calories: 20
  • Sugar: 1.5g
  • Sodium: 800mg
  • Fat: 0.4g
  • Saturated Fat: 0.1g
  • Unsaturated Fat: 0.2g
  • Trans Fat: 0
  • Carbohydrates: 3.1g
  • Fiber: 0.2g
  • Protein: 1g
  • Cholesterol: 0