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