Umami Vegetable Stock
About this Recipe
By: Rachel
A homemade umami vegetable stock is one of the most versatile basics you can master. Not only does it add depth and richness to soups, stews, and risottos, but it also transforms vegetarian and vegan meals from simple to outstanding.
Why Flavorful Vegetable Stock Matters
No dish should never be bland, boring, or unmemorable, and meat-free dining is no exception. Still, I often find that too many vegetarian or vegan soups lack the depth and body of their meat- or fish-based counterparts. They are too often watery and… well, just plain sad.
That’s where an umami vegetable stock, full of robust, homemade flavor, comes in. By slowly simmering vegetables, herbs, and aromatics, you extract layers of flavor that create a rich foundation for countless dishes. Homemade vegetable stock is an easy way to add complexity and heartiness without relying on meat-based broths.
How Vegetable Stock Elevates Vegetarian and Vegan Cooking
With the right balance of ingredients, umami vegetable stock can transform a simple bowl of soup into something satisfying and memorable. It gives risottos, like this Morel Mushroom Risotto, their silky texture. It also adds depth to stews, and can even serve as a light broth for grains or noodles.
In vegetarian and vegan cooking, a well-made vegetable stock recipe isn’t just an extra. It is in fact, the foundation that makes the dishes satisfying and whole.
Creating a Flavorful Homemade Vegetable Stock
A good stock is more than just liquid in a pot—it’s the backbone of a dish. When made thoughtfully, it delivers richness and depth that carry through to everything you cook with it. Instead of being an afterthought, it becomes the element that gives your soups, risottos, and sauces their character.
This umami vegetable stock recipe is full of deep, complex flavor—and anything but boring. No matter what you are making, this homemade stock will surely elevate your dish.
Simple, Flavorful, Umami Vegetable Stock
Equipment
- Large Stockpot or Dutch oven
Ingredients
- 2 tablespoons (30g) unsalted butter plus 1 tablespoon olive oil
- 1 large onion (roughly chopped, skins reserved)
- 1 large unpeeled carrot (roughly chopped)
- 1 bulb fennel (roughly chopped)
- 6 cloves unpeeled garlic (smashed)
- 2 ounces (55g) porcini or other dried mushrooms, soaked in 1 quart (1 liter) hot water and strained of sediment with a fine mesh strainer; liquid reserved
- 1 whole bouquet garni
- Water
- Kosher salt
Step by Step Instructions
Step 1
- **Update** Since this recipe was first posted, I have discovered the amazing Stock Sock! This makes life (or at least, stock-making) much easier; simply add ingredients to the stock sock and discard when your stock is done.Prepare the bouquet garni by sandwiching bay leaves, thyme, and parsley between two pieces of celery (like a sandwich), and tie with string to secure. Set aside.
Step 2
- In a heavy stockpot, heat the butter and oil over medium heat until hot.
Step 3
- Add the onion, carrot, and fennel, and garlic and sauté for 3-5 minutes, or until vegetables are softened and fragrant.
Step 4
- Add the porcini mushrooms and their soaking liquid, along with the bouquet garni. Add enough water to cover the vegetables (6-8 cups, or 1 ½-2 liters).
Step 5
- Bring to a boil, then turn down the heat so that the stock comes to a gentle simmer. Simmer gently, uncovered, for 90 minutes.
Step 6
- Strain the stock into an unused vessel and salt to taste. Store the stock in your refrigerator, or freeze in quart-size bags in your freezer until ready for use.
Optional: You can enhance this vegetable broth with the flavors of the dish you plan to create. You can add parmesan cheese rinds for an Italian dish, saffron for a Spanish one, or black garlic and soy sauce for a Japanese dish. I often grate in a little fresh lemon zest, especially when serving as a brodo with meat or fish, for a little freshness and lift.
You can use this broth in my Grown-Up, Really Craveable Ramen.
