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Umami-Rich and Nourishing: The Surprisingly Delicious Bone Broth

A deeply savory and restorative broth simmered with aromatic vegetables and dried shiitake mushrooms.

Janelle

By Janelle

Updated: January 18, 2026

Why I Love This Recipe

Bone broth, often touted for its health benefits and comforting warmth, has been a culinary staple across cultures for centuries. Beyond its traditional uses as a base for soups and stews, this meticulously crafted bone broth stands alone as a nourishing elixir. The addition of dried shiitake mushrooms elevates the flavor profile, infusing the broth with a profound umami depth that makes it surprisingly satisfying to drink on its own, warming you from the inside out.

  • •Umami Explosion - The dried shiitake mushrooms create a deep, savory flavor that elevates this broth beyond the ordinary.
  • •Nourishing and Restorative - Packed with minerals and collagen, this broth is a gentle way to support gut health and overall well-being.
  • •Subtle Sweetness - The carrots and onions provide a delicate sweetness that balances the savory notes, creating a harmonious flavor profile.
  • •Aromatic Complexity - The combination of ginger, garlic, and bay leaf infuses the broth with layers of warm, inviting aromas.
  • •Surprisingly Satisfying - Unlike many broths, this one is rich and flavorful enough to be enjoyed as a comforting and satisfying beverage.

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

  • 2 medium Yellow onions (roughly chopped)
  • 3 medium Carrots (roughly chopped)
  • 3 stalks Celery stalks (roughly chopped)
  • 6 cloves Garlic cloves (smashed)
  • 1 ounce Dried shiitake mushrooms (soaked in warm water for 30 minutes, reserve soaking liquid)
  • 2 inch Fresh ginger (peeled and sliced)
  • 2 leaves Dried bay leaves
  • 1 tablespoon Black peppercorns
  • 1 cup Fresh parsley stems
  • 2 tablespoons Apple cider vinegar

Step-by-Step Instructions

  1. 1

    Place the onions, carrots, and celery in a large stockpot or Dutch oven. Roasting the vegetables first can add a deeper, richer flavor to the broth, but this step is optional if you're short on time.

    ~5 min

  2. 2

    Add the smashed garlic cloves, sliced ginger, bay leaves, and black peppercorns to the pot. These aromatics will infuse the broth with their distinct flavors as it simmers.

    ~2 min

  3. 3

    Roughly chop the soaked shiitake mushrooms (reserving the soaking liquid) and add them to the pot. These will provide the broth with its characteristic umami depth.

    ~5 min

  4. 4

    Pour the reserved shiitake mushroom soaking liquid into the pot, being careful to leave any sediment at the bottom of the bowl. The soaking liquid is packed with flavor and nutrients, but the sediment can make the broth gritty.

    ~2 min

  5. 5

    Add the parsley stems. These add a subtle herbaceousness to the broth. You can also use other herb stems, such as thyme or rosemary, for a different flavor profile.

    ~1 min

  6. 6

    Pour in enough cold water to cover all the ingredients by about 2 inches. Using cold water helps to draw out the flavors and nutrients from the vegetables and mushrooms.

    ~1 min

  7. 7

    Add the apple cider vinegar. The acidity helps to extract minerals from the bones and vegetables.

    ~1 min

  8. 8

    Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low and simmer gently. A gentle simmer is key to extracting the maximum flavor and nutrients without clouding the broth.

    ~5 min

  9. 9

    Skim off any foam or impurities that rise to the surface during the first hour of simmering. This will help to create a clearer and cleaner-tasting broth.

    ~5 min

  10. 10

    Continue to simmer the broth for at least 2 hours, or up to 4 hours for a richer flavor. The longer it simmers, the more flavorful and nutrient-dense the broth will become. Check the water level periodically and add more if needed to keep the ingredients covered.

    ~60 min

  11. 11

    Once the broth has finished simmering, remove it from the heat and let it cool slightly. This will make it easier to handle and strain.

    ~5 min

  12. 12

    Strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids and transfer the broth to jars or containers. The broth will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.

    ~10 min

How Do I Know It's Ready?

The broth is done when it has a rich, savory flavor and the vegetables are soft and yielding.

Frequently Asked Questions

Yes, you can use other types of dried mushrooms, such as porcini or maitake. Each type of mushroom will impart a slightly different flavor to the broth.

Final Thoughts

I hope you enjoy making this Umami-Rich and Nourishing: The Surprisingly Delicious Bone Broth as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!