Ramen broth is simple to make with ingredients from cans. You can add to, take away from, or double this recipe as you choose. For a better-quality soup, use homemade vegetarian broth and fresh ingredients.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 (8 ounce) jar mushroom stems and pieces, drained
- 1 medium onion, coarsely chopped
- 6 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
Instructions
- Heat olive oil in a large pot over medium-high heat. Add mushrooms and onion. Cook until onions are transparent, about 5 minutes. Add vegetable broth, soy sauce, and oyster sauce and bring to a simmer.
- Reduce heat to low and cover. Let cook for 1 to 3 hours. The longer it cooks, the more flavorful it becomes.
- Optional: Skim the veggies out if you do not want them left in the broth. I keep them in as toppings.
Reviews
Made as written except my canned mushroom stems and pieces come in a 4 ounce can so I chose to use a 4 ounce can and 4 ounces of fresh mushrooms. It needed that. It needed 8 ounces of fresh actually. Canned is great for some things but they have little flavor. To get depth in a broth you really need to use fresh. As far as cook time goes, 1 hour was plenty and I see no point in 3 hours. Even with fresh shrooms, This was okay but it needs doctored up.