Best 8 Asian Mushroom Broth Recipes

Preparing an Asian mushroom broth can be a delightful experience for those seeking a flavorful and versatile foundation for their cooking. Whether you prefer the rich umami of shiitake mushrooms, the earthy depth of oyster mushrooms, or the nutty sweetness of wood ear mushrooms, the possibilities for creating a satisfying broth are vast. With the right combination of ingredients and a bit of patience, home cooks can easily craft a medley of flavors that will elevate any dish, from soups and stews to sauces and marinades.

Here are our top 8 tried and tested recipes!

ASIAN MUSHROOM BROTH

Asian Mushroom Broth image

This strong broth is a great flavor booster for Asian-style vegetable soups, and is also pleasing eaten on its own. Vary it by using any of the embellishments suggested under Simple Miso Broth

Provided by Nava Atlas

Categories Cookstr Recipes

Number Of Ingredients 6

Ingredients

2 teaspoons olive oil
1 small onion, minced
1 clove garlic, minced
One 32-ounce carton low-sodium vegetable broth plus 2 cups water, or 6 cups water with 2 vegetable bouillon cubes
8 to 10 dried shiitake mushrooms
1 to 2 tablespoons reduced-sodium soy sauce, to taste

Steps:

Heat the oil in a 2-quart saucepan or small soup pot. Add the onion and garlic and sauté over medium heat until golden.
Add the broth, mushrooms, and soy sauce. Bring to a simmer, then cover and simmer gently for 15 minutes.
Remove from the heat and let stand another 15 minutes. Strain through a sieve, reserving the mushrooms. Trim them of their tough stems. Save the caps the another use, or slice them and return to the broth.

ASIAN MUSHROOM BROTH

Asian mushroom broth image

The varieties of mushrooms used in this wonderful broth make for an intense and delicious flavour. Asian flavours complete the taste sensation.

Categories Midweek Dinner, Workday lunches

Time 20m

Yield Serves 4

Number Of Ingredients 12

Ingredients

cooking-oil spray
4 green onions, chopped finely
1 stalk celery (150g), trimmed, chopped finely
1.5 litre (6 cups) chicken stock
1 1/2 cup (375ml) water
1/4 cup (60ml) light soy sauce
100 gram shiitake mushrooms, sliced thinly
100 gram enoki mushrooms, trimmed
150 gram oyster mushrooms, sliced thinly
150 gram swiss brown mushrooms, sliced thinly
1/2 teaspoon five-spice powder
2 tablespoon finely chopped fresh garlic chives

Steps:

Spray heated large saucepan with oil; cook onion and celery, stirring, until vegetables soften.
Add stock, the water and sauce; bring to the boil. Add mushrooms and five-spice; return to the boil. Reduce heat; simmer 2 minutes or until mushrooms soften.
Just before serving, sprinkle with chives.

Nutrition Facts : ServingSize Serves 4

ASIAN MUSHROOM SOUP

Asian Mushroom Soup image

Provided by Dave Lieberman

Categories side-dish

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
4 garlic cloves, thinly sliced
1 (2-inch piece) fresh ginger, peeled and thinly sliced
2 quarts reduced-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fish sauce, optional
2 portobello mushrooms, caps peeled, cleaned and thinly sliced
5-ounces cremini mushrooms, thinly sliced
10 small shiitake mushrooms, cleaned and left whole
Outer leaves of 1 small Napa cabbage or 1/2 large cabbage, leaves roughly torn
2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly sliced
2 good handfuls snow peas
1 small bunch scallions, thinly sliced
Dark sesame oil

Steps:

Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.

Nutrition Facts : Calories 125, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 975 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 7 grams, Sugar 6 grams

ASIAN MUSHROOM BROTH

Asian Mushroom Broth image

Categories Sauce Mushroom Low Sodium Simmer

Yield makes about 6 cups

Number Of Ingredients 6

Ingredients

2 teaspoons olive oil
1 small onion, minced
1 clove garlic, minced
One 32-ounce carton low-sodium vegetable broth plus 2 cups water, or 6 cups water with 2 vegetable bouillon cubes
8 to 10 dried shiitake mushrooms
1 to 2 tablespoons reduced-sodium soy sauce, to taste

Steps:

Heat the oil in a 2-quart saucepan or small soup pot. Add the onion and garlic and sauté over medium heat until golden.
Add the broth, mushrooms, and soy sauce. Bring to a simmer, then cover and simmer gently for 15 minutes.
Remove from the heat and let stand another 15 minutes. Strain through a sieve, reserving the mushrooms. Trim them of their tough stems. Save the caps for another use, or slice them and return to the broth.
Nutrition Information
Per cup:
Calories: 45
Total fat: 2g
Protein: 1g
Fiber: 1g
Carbohydrate: 7g
Cholesterol: 0mg
Sodium: 330mg

ASIAN MUSHROOM SOUP

Asian Mushroom Soup image

This is from a cookbook by Dave Lieberman. I haven't tried it yet but am posting it here for safekeeping.

Provided by Sandyg61

Categories Vegetable

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 quarts reduced-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fish sauce (optional)
2 inches piece fresh ginger, peeled and thinly sliced
2 shallots, peeled and thinly sliced
5 ounces cremini mushrooms, thinly sliced
10 small shiitake mushrooms, cleaned and left whole
1 small napa cabbage, outer leaves only, roughly torn
2 carrots, peeled, cut in half lengthwise, then in half crosswise, and very thinly sliced
20 snow pea pods
6 scallions, thinly sliced
dark sesame oil

Steps:

Combine the broth, soy sauce, fish sauce, ginger and shallots in a large saucepan or stockpot.
Heat over medium heat and bring to a simmer.
Add the remaining ingredients except the snow peas, scallions and sesame oil.
Simmer 30 minutes, then add the snow peas. Cook just a few minutes longer, until the snow peas have softened slightly but are still bright green.
Add the scallions to the pot, remove from heat and ladle into serving bowls.
Drizzle a bit of sesame oil over the top of each serving.

ASIAN MUSHROOM SOUP

Asian Mushroom Soup image

Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.

Provided by USA WEEKEND columnist Jean Carper

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Yield 6

Number Of Ingredients 13

Ingredients

4 cups fat-free, reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
3 garlic cloves, crushed
3 cups assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems)
3 cups white cabbage, cut in wedges
1 cup thinly sliced carrots
2 cups chicken breast, shredded
2 cups fresh udon noodles (or substitute cooked linguine)
1 cup thinly sliced green onions, with some of the green tops
2 cups shredded raw spinach or whole baby spinach leaves
Freshly ground black pepper to taste
1 tablespoon mirin (sweetened rice wine)

Steps:

In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 20.2 g, Cholesterol 43.3 mg, Fat 1.7 g, Fiber 3.7 g, Protein 23.5 g, SaturatedFat 0.4 g, Sodium 630.1 mg, Sugar 4.7 g

MUSHROOM BROTH

Mushroom Broth image

When I am transforming a meat dish into vegetarian, there are certain shortcuts I know: I can use Quorn® or TVP for chicken, and vegetable stock for chicken stock. And, I can use organic mushrooms in place of stewing beef. But for a long time, I didn't have a replacement for beef stock. Sure, I could use vegetable stock, but it wasn't earthy enough, it was too light. So, I invented the stock below for a rich earthy stock for vegan use!

Provided by wsf

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 55m

Yield 5

Number Of Ingredients 9

Ingredients

12 cups water
3 pounds earthy mushrooms
3 stalks celery, roughly chopped
2 large onions, roughly chopped
2 carrots, roughly chopped
1 bouquet garni
3 cloves garlic
2 bay leaves
salt and ground black pepper to taste

Steps:

Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce to a gentle simmer and cook until reduced by 1/2, 45 to 50 minutes.
Strain stock into a jar, discard vegetables, and your stock is good to go.

Nutrition Facts : Calories 109.6 calories, Carbohydrate 20.2 g, Fat 1.2 g, Fiber 6.2 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 104.3 mg, Sugar 8.8 g

ASIAN MUSHROOM SOUP

Asian Mushroom Soup image

Mushrooms are very good for you, new research shows they may help to ward off infections and cancer. The recipe comes from Jean Carper, usaweekend.com

Provided by Barb G.

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

4 cups chicken broth
3 tablespoons soy sauce
2 teaspoons grated fresh ginger
3 cloves garlic, crushed
3 cups assorted mushrooms, sliced (white buttons, oyster, portabella, crimni, shiitake, if using shiitake, discard stems)
3 cups cabbage, cut in wedges
1 cup thinly sliced carrot
2 cups chicken breasts, shredded
2 cups fresh udon noodles (or substitute 2 cups cooked linguine)
1 cup chopped green onion, with some of the green tops
2 cups shredded raw spinach or 2 cups whole baby spinach leaves
fresh ground pepper, to taste
1 tablespoon mirin (sweetened rice wine) (optional)

Steps:

In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken.
Cover; Bring to a boil; simmer until mushrooms are soft, about 5 minutes.
Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes,Season.

Nutrition Facts : Calories 67, Fat 1.2, SaturatedFat 0.3, Sodium 1034.2, Carbohydrate 8.5, Fiber 2.6, Sugar 3.9, Protein 6.7

Tips and Conclusion

Unlocking the depths of flavor in your next mushroom broth creation begins with selecting the right mushrooms. Opt for a combination of dried and fresh varieties to achieve a rich and nuanced taste foundation. Soaking dried mushrooms prior to cooking is crucial to rehydrate and enhance their umami-packed goodness.

Embrace the versatility of aromatics by incorporating ginger, garlic, and scallions as a flavor enhancing trio. To elevate your broth, consider toasting whole spices like star anise, cloves, and Sichuan peppercorns. Maximize flavor extraction by employing a slow and gentle simmering process. This allows the ingredients to impart their essence gradually, resulting in a harmonious and well rounded flavor symphony.

Don't shy away from experimenting with various cooking liquids. Water provides a clean and neutral base, while vegetable or chicken broth adds an extra layer of savory depth. Bone-in chicken provides an unrivaled richness, but vegetarian alternatives like shiitake mushroom broth can deliver an equally satisfying result.

To achieve a clear broth, let it cool completely and then carefully remove any impurities that have risen to the surface. Straining through a fine-mesh sieve or cheesecloth ensures a smooth and elegant presentation.

Mushroom broth is not just a culinary delight; it's a versatile ingredient with applications beyond the kitchen. Use it as a poaching liquid for chicken or fish, or as a base for stews, soups, and gravies. Unleash your creativity and explore its potential in risotto, noodle dishes, or even as a marinade for meats.

Conclusion

With its umami-rich and savory profile, mushroom broth stands as a culinary cornerstone, inviting endless possibilities for exploration and experimentation. Whether you're a seasoned chef or a home cook seeking to elevate your culinary skills, embrace the journey of creating this versatile broth. From the initial selection of mushrooms to the choice of cooking liquids and aromatics, each step presents an opportunity to personalize and perfect your unique mushroom broth recipe.

So embark on this flavorful adventure, savor the process, and indulge in the sheer delight of crafting and savoring your homemade mushroom broth masterpiece.