Umami Mushroom & Herb Stock (Earthy Vegan Broth)

This mushroom and herb stock is one of my favorite ways to add deep, savory flavor to everyday meals. The mushrooms bring an earthy richness that tastes restaurant-level, while the herbs round it out with warmth and balance. When I’m making ramen, risotto, cozy noodle bowls, or mushroom gravy, this is always the broth I start with. It turns even simple ingredients into a comforting, flavorful meal with very little effort.

Ingredients

2 cups Mushrooms (cremini, baby bella, shiitake, or a mix)

1 Onion, roughly chopped

2 Celery Stalks

2 Carrots

4 Garlic Cloves

1 Sheet Kombu (optional but amazing for umami)

1 tsp Peppercorns

2 Bay Leaves

1 Small Bunch Fresh Thyme or Rosemary

10 cups Water

A splash of Soy Sauce or Tamari (optional)

This one tastes like a cozy hug. The mushrooms give it that deep, rounded flavor you find in restaurant ramen or risotto, and the kombu adds natural umami without overpowering anything. I love freezing this in silicone trays so I can pop a cube straight into sautéed veggies or noodles.

Instructions

Add all ingredients to a large pot.

Simmer gently for 1 hour, keeping heat low so the stock stays clear.

Remove kombu after 20 minutes if using.

Strain, taste, and add a tiny splash of soy sauce for depth if desired.

Store in jars or freeze in cubes for easy use.

An earthy, savory mushroom and herb stock perfect for ramen, risotto, noodle bowls, and rich plant-based recipes. Easy to make and naturally packed with umami flavor.