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Vegan Dashi Miso Broth with Farro_Hero Image

Vegan Dashi Miso Broth with Farro

This vegan dashi miso broth with farro is a breeze to make. And, best of all, you only need a few ingredients for big flavor!
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 281kcal

Equipment

  • Wide pot
  • Small skillet

Ingredients

  • 2 tablespoons neutral oil, divided
  • 1 yellow onion, peeled and diced
  • 10 ounces mixed mushrooms, such as shiitake, oyster, or cremini
  • 3 tablespoons soy sauce
  • 8 cups water
  • 1–2 teaspoons miso paste, to taste
  • 1 teaspoon vegan dashi powder, or use a 4" piece of kombu and discard after simmering
  • 1 cup farro

Optional garnishes:

Instructions

Prepare the mushrooms:

  • Clean the mushrooms and tear or slice depending on the variety. Set aside 8–10 slices or pieces of mushrooms to be fried for the garnish; do not add these to the broth!

Sauté the vegetables:

  • Heat 1 tablespoon neutral oil in a wide pot over medium heat. Add the diced onion and sauté for 5 minutes. Next, add the sliced shiitake mushrooms and cook for 7–8 minutes until golden brown.
  • Next, add soy sauce and cook briefly, so the mushrooms soak up the liquid.

Simmer the broth:

  • Add 6 cups of water or vegetable stock and bring to a boil.
  • As you wait for the water to boil, heat the remaining 2 cups of water in the microwave for 2 minutes. Stir in 1–2 teaspoons miso paste until completely incorporated.
  • Reduce the heat on the broth to low and pour the miso mixture into the pot.
  • Add the farro and vegan dashi powder or kombu. Simmer for 25–30 minutes or until the farro is tender. If using kombu, discard it after the broth finishes simmering.
  • Taste the broth and season it to your preferences. Turn off the heat.

Fry the mushroom garnish:

  • Heat the remaining 1 tablespoon of neutral oil in a small skillet over high heat. Add the reserved mushrooms and cook in an even layer, without moving, for 3–4 minutes. Once the mushrooms begin to turn golden-brown and crisp up, flip them and cook an additional 2–4 minutes. Turn off the heat and transfer the crispy mushrooms to a plate—season with salt.

To serve:

  • Ladle the farro and broth into bowls. Arrange the crispy mushrooms on top. If you like, finish the dish with microgreens or minced scallions and a drizzle of sesame oil. Enjoy!

Nutrition

Calories: 281kcal | Carbohydrates: 47g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 790mg | Fiber: 10g | Sugar: 3g