Combine all of the ingredients except for the water in a large pot. Add the water gradually, stirring to incorporate the ingredients evenly, especially the miso paste.
Bring the mixture to a boil, then cover the pot and reduce to a gentle simmer. Cook for 30 minutes.
Strain the broth through a sieve. For very clear broth, layer the sieve with cheesecloth first.
Prepared broth can be stored for a week in the fridge, and freezes great for at least a month.
Nutitrion
Serving Size: 1 cup
Calories: 22 kcal
Carbohydrates: 2 g
Protein: 2 g
Fat: 1 g
Sodium: 236 mg
Reviews
Nora Boyle on 2021-10-27 (5 stars): This is an amazing and simple recipe. Thank you so much for adding another flavor to my cooking arsenal. I love that it comes together so quickly and will be wonderful in a mushroom gravy !
Emma on 2021-10-22 (5 stars): First time commenter here to say that this is absolutely phenomenal. You said beefy, you meant it! I did the garlic/onion powder options and, in the absence of sun-dried tomatoes, used tomato powder instead, and was drinking it straight from the pot, no straining necessary. THANK YOU SO MUCH FOR THIS!!!!
Carolyn Blakeney on 2021-09-27 (5 stars): It has been a pissassbullshit kinda year and a half for sure. And it's obviously not done yet. But very happy to see this answer for beefy style broth for when my Better Than Bouillon not-beefy-style runs out!
Judee on 2021-09-08 (5 stars): This sounds very interesting and delicious. As a vegan, I am always on the lookout for more variety in my diet. I'll be trying this. Thanks
