Vegetarian Pork Bone Broth
The Vegetarian Pork Bone Broth is a plant-based twist on the traditional pork bone broth, delivering an exceptionally rich and savory flavor using wholesome ingredients. This vegan-friendly recipe combines umami-packed dried shiitake mushrooms, kombu, and nutritional yeast to replicate the depth of meaty broths, while daikon radish, carrots, ginger, and garlic provide a natural sweetness and aromatic warmth. Simmered for hours to extract maximum flavor, this hearty broth is perfect as a base for noodle soups, stews, or sipping on its own. Easy to make with pantry staples, it’s a comforting and nourishing choice for those seeking a healthier, animal-free alternative. Perfect for vegetarians, vegans, or anyone looking to diversify their soup repertoire, this recipe delivers all the rich complexity of the original in a guilt-free, plant-powered package!
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Recipe Information
Ingredients
- 1 cup dried shiitake mushrooms
- 1 piece kombu (dried kelp)
- 1 medium daikon radish
- 2 medium carrots
- 1 large onion
- 5 garlic cloves
- 3 inch piece ginger
- 2 tablespoons soy sauce
- 3 tablespoons nutritional yeast
- 1 teaspoon sea salt
- 12 cups water
- 1 teaspoon black peppercorns
Instructions
Begin by soaking the dried shiitake mushrooms in 2 cups of warm water for at least 20 minutes, until softened. Reserve the soaking liquid.
While the mushrooms are soaking, prepare the vegetables. Peel the daikon radish and carrots. Roughly chop them along with the onion.
In a large stockpot, add the soaked shiitake mushrooms (including soaking liquid), kombu, daikon radish, carrots, onion, peeled garlic cloves, and ginger.
Pour in the 12 cups of water along with soy sauce, nutritional yeast, sea salt, and black peppercorns.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let the broth simmer gently for about 2 hours.
After the simmering time, carefully remove and discard the kombu and ginger piece.
Using a fine-mesh strainer or cheesecloth, strain the broth into another large pot or bowl to remove the solid vegetables and mushrooms.
Taste the broth and adjust the seasoning by adding more soy sauce or salt if needed.
The broth is now ready to serve! Use it as a base for soups, noodles, or simply enjoy it on its own.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 4345 mg | 189% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 25.1 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 753 mg | 58% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3032 mg | 65% | |
*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.
