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Asian Mushroom Broth

Serving: 6 cups


  • 2 teaspoons sesame oil
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 6 cups water
  • 8 to 10 dried Shiitake mushrooms
  • 1 to 2 tablespoons soy sauce or tamari, or to taste


  1. Heat the oil in a large, heavy saucepan.
  2. Add the onion and garlic and saut? over medium heat until the onion is golden.
  3. Add the water, mushrooms and soy sauce or tamari. Bring to a simmer, then simmer gently, covered, for 15 minutes.
  4. Remove from heat and let stand another 15 minutes.
  5. Strain through a fine sieve.
  6. Reserve the mushrooms, trimming them of their tough stems. Save them for another use or slice them and return them to the broth.

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