질문하기
A medley of mushrooms simmers into a deeply umami vegetarian hot pot base. This healthy, vegetarian family broth is low calorie and supports clean eats, keto, and weight loss goals.
Clean and slice the shiitake, cremini, and enoki mushrooms. Cut the onion into half-moon slices and chop the carrot. Prepare all ingredients before heating.
Add water, all mushrooms, onion, carrot, and dried kombu to a large pot. Bring to a simmer over medium-high heat.
Once simmering, reduce heat to low and cook uncovered for 30 minutes. Skim off any foam or impurities that float to the surface to keep the broth clear.
Add soy sauce, salt, black pepper, smashed garlic cloves, and most of the sliced scallions (reserve some for garnish). Let simmer gently for another 10–15 minutes so flavors meld.
Remove and discard the kombu and large vegetable pieces using a slotted spoon or mesh strainer. Taste and adjust seasoning as needed. Serve hot, garnished with reserved scallions.
