Description
Warm and nourishing, Ginger Garlic Mushroom Broth is a delightful blend of fresh ingredients that brings comfort to any meal. This versatile broth serves as a flavorful drink on its own or as a base for soups, risottos, and grain bowls. The harmonious combination of ginger, garlic, and mushrooms delivers a rich umami flavor that warms you from the inside out. Whether you’re looking for a quick sip or a hearty soup base, this recipe is simple to prepare and can easily be customized with your favorite herbs and spices.
Ingredients
Scale
- 16 ounces fresh mushrooms (cremini or shiitake)
- 1 tablespoon olive oil
- 1 large onion (white or red)
- 2 large carrots
- 4 sprigs rosemary
- 16 cups water
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 3–6 tablespoons soy sauce
- 4 inches fresh ginger
- 2 large cloves garlic
- Optional: 1 teaspoon turmeric
Instructions
- In a large soup pot over medium-high heat, add olive oil and sauté halved mushrooms for about 8-10 minutes until browned.
- Add quartered carrots, halved onion, rosemary, salt, and pepper to the pot.
- Pour in water and bring to a boil; then reduce heat to simmer for one hour.
- Strain out the vegetables using a slotted spoon or fine mesh strainer.
- Shred ginger and garlic into the strained broth; bring back to a brief boil before turning off the heat.
- Adjust flavor with soy sauce as needed.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 2g
- Sodium: 800mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg