Basic miso broth for fondue

Are you going for fondue? Or do you just want a recipe for a good basic stock, to make a big pot of soup? Pro tip: make it as umami as possible! You can see how you do that in this vegan broth recipe. Shiitake, kombu and miso contain the most that delicious umami taste. After the stock is finished, you can of course turn it into a filled soup, but in Japan they often eat miso soup very simply. A little spring onion and some silken tofu is enough. Very easy, tasty and low in calories!
AppetizerSoup2-4 servings15 minutes preparation10 hours waiting

This is what you need


Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Put 5 liters of water in a pan. Add the shiitake and kombu here and soak for at least one night (up to 24 hours).
  2. Remove the shiitake and kombu pieces from the water. Cut the shiitake into small pieces. Discard the kombu.
  3. Chop the onion as fine as possible. Melt the coconut oil in a stockpot and fry the onion for 2 minutes. Crush the garlic and grate the ginger. Add and cook for 1-2 minutes.
  4. Deglaze with the soaking liquid (the dashi). Add the tamari and simmer very gently for 10 minutes.
  5. Make a thin paste of the miso with some water or the dashi. Turn off the heat. Stir the miso into the stock. Add some tamari or extra miso to taste.
  6. Cook your favorite vegetables, tofu, tempeh or seitan in the stock.
  7. Make sushi or seaweed salads for a real Japanese dinner!


Do you want even deeper flavors? Make the stock a day in advance and let the miso stock sit in the fridge overnight.