Vegetarian Tonkotsu Broth

Indulge in the rich, creamy comfort of this **Vegetarian Tonkotsu Broth**, a plant-based twist on the classic Japanese ramen base. This broth masterfully combines the umami depth of dried shiitake mushrooms, kombu, and white miso, with the velvety texture of blended cashews to mimic the signature silky richness of traditional tonkotsu. Aromatic ingredients like garlic, ginger, and green onions are simmered to perfection, creating layers of flavor in every sip. Whether you’re crafting a hearty ramen bowl or savoring it as a standalone dish, this versatile vegan broth will elevate your culinary creations. Perfect for those seeking a flavorful yet meat-free alternative, it’s gluten-free adaptable and packed with nourishing ingredients.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:90 mins

Total Time:100 mins

Servings: 4

Ingredients

• 2 tablespoons Neutral oil (such as vegetable or canola oil)
• 1 whole Yellow onion, large (roughly chopped)
• 6 whole Garlic cloves (smashed)
• 2 inches Ginger (sliced)
• 1.5 cups Shiitake mushrooms (dried)
• 4 whole stalks Green onions (roughly chopped)
• 1 large sheet (about 6 inches) Kombu (dried kelp)
• 1 cup Raw cashews (unsalted)
• 3 tablespoons Soy sauce (or tamari for gluten-free)
• 2 tablespoons White miso paste (fermented soybean paste)
• 3 tablespoons Nutritional yeast
• 1 teaspoon Sesame oil (optional)
• 8 cups Water
• 1 teaspoon Salt
• 0.5 teaspoon White pepper (optional, for seasoning)

Directions

Step 1

Heat a large stockpot over medium heat, then add the neutral oil.

Step 2

Add the chopped onion, smashed garlic, and sliced ginger to the pot. Sauté for 5-7 minutes, stirring occasionally, until the onion begins to brown lightly.

Step 3

Add the dried shiitake mushrooms, chopped green onions, and kombu to the pot. Stir for 1-2 minutes to release their natural flavors.

Step 4

Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and let the broth simmer for 45 minutes.

Step 5

While the stock is simmering, soak the raw cashews in hot water for 20 minutes, then drain and set them aside.

Step 6

After 45 minutes, remove the kombu from the pot (it will have released all its flavor). Continue simmering the broth for an additional 15 minutes.

Step 7

Once the broth is done cooking, carefully strain it through a fine-mesh sieve or cheesecloth into a clean pot, discarding all the solids. Set the clear broth aside.

Step 8

In a blender, add the reserved cashews, soy sauce, white miso paste, nutritional yeast, sesame oil (optional), and 2 cups of the strained broth. Blend on high until smooth and creamy.

Step 9

Pour the cashew mixture back into the strained broth and mix well. Adjust seasoning with salt and white pepper to taste.

Step 10

Allow the broth to simmer gently for another 10 minutes to marry the flavors. Serve hot as a base for ramen or enjoy on its own.

Nutrition Facts

Serving size	(2832.3g)

Amount per serving	% Daily Value*
Calories	2449.8

Total Fat 100.6g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 6708.4mg	0%
Total Carbohydrate 374.0g	0%
Dietary Fiber 94.1g	0%
Total Sugars 30.6g
Protein 88.2g	0%

Vitamin D 3850.0IU	0%
Calcium 367.2mg	0%
Iron 22.0mg	0%
Potassium 9825.3mg	0%

*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.

Source of Calories

Fat: 32.9%

Protein: 12.8%

Carbs: 54.3%