Vegetarian Mushroom Stock

Preparation info

  • Difficulty


  • Makes

    1.2 litres


Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

Roasting the vegetables ahead and adding dried mushrooms bring a rich depth to this veggie broth.

Prep 10 minutes
Cook 2 hours


  • 1 leek, cut in chunks
  • 2 large carrots, cut in chunks
  • 4 cm ( inch) ginger, sliced
  • 2 onions, quartered
  • 20 g (¾ oz) dried shiitake or porcini mushrooms
  • 1 head garlic, cloves broken apart
  • 1 bunch spring onions (scallions), chopped
  • 2 pieces kombu seaweed
  • 25 g 1 oz) bonito flakes
  • 60 ml (2 fl oz) soy sauce
  • 60 ml (2 fl oz) mirin


Preheat the oven to 200°C (400°F) or 180°C (350°F) fan forced. Place the leek, carrot, ginger and onion in a large baking tin. Season and roast for 30 minutes. When cooked, pour everything from the tin into a large stockpot.

Add the dried mushrooms, garlic, spring onion and kombu. Pour in 2 litres (70 fl oz) water. Bring to the boil and then turn down to the lowest simmer. Place a lid on top and keep almost entirely closed, leaving just a small crack open. Simmer for 1 hour 30 minutes, adding the bonito fl akes in the last 5 minutes, and then strain the liquid into a smaller clean pot.

Pour in the soy and mirin, tasting to see if the stock needs additional salt or soy.