Vegan Pork Bone Broth
Indulge in the plant-based richness of this Vegan Pork Bone Broth, a heartwarming twist on traditional bone broth with no animal products in sight! Crafted using a medley of wholesome ingredients like dried shiitake mushrooms, kombu, miso paste, and soy sauce, this umami-packed broth mimics the depth and warmth of pork bone broth without the meat. Slow simmered to perfection, it boasts layers of flavor brought together by aromatic vegetables, spices, and optional tofu skin for extra texture. Perfect for sipping, or as a flavorful base for soups and stews, this vegan broth is both nourishing and versatile. Ready in under two hours, it’s a plant-powered recipe that caters to health-conscious, vegan, and vegetarian food lovers looking for comfort and robust taste in every bowl.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large, chopped Onion
- 4 minced Garlic cloves
- 2 inches, sliced Ginger
- 2 large, chopped Carrot
- 2 chopped Celery stalks
- 1 cup Dried shiitake mushrooms
- 1 sheet Kombu (dried seaweed)
- 2 tablespoons Soy sauce
- 2 tablespoons Miso paste
- 2 Bay leaves
- 1 tablespoon Black peppercorns
- 1 cup, broken into pieces Optional tofu skin (yuba)
- 10 cups Water
- 1 teaspoon, or to taste Salt
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, garlic, and ginger to the pot. Sauté for about 5 minutes until the onions are translucent.
Add the chopped carrots and celery. Continue to sauté for another 5 minutes.
Add the dried shiitake mushrooms, kombu sheet, soy sauce, miso paste, bay leaves, and black peppercorns to the pot. Stir well to combine the ingredients.
Pour in the water and bring the mixture to a boil.
Once boiling, reduce the heat to a low simmer. Cover the pot partially with a lid and let it simmer for about 1.5 to 2 hours, allowing the flavors to infuse.
After simmering, remove the kombu and bay leaves from the pot.
If using tofu skin, add it to the broth and simmer for an additional 10 minutes.
Strain the broth through a fine mesh sieve into another pot or bowl to remove the solids.
Season the broth with salt to taste.
Serve the vegan pork bone broth hot, garnished with your choice of herbs or spices if desired.
Nutrition Facts
Calories |
164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.6 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 134 mg | 10% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
