"Roasting the vegetables along with a trio of umami-rich ingredients (miso, mushrooms, and kombu) give this meat-free broth a deep, satisfying flavor that can be used in a variety of soups or braised dishes. You can even sip it on its own or top it with scallions and fresh chiles."
3 tbsp white miso paste
2 tbsp vegetable oil
8 dried shiitake mushrooms
4 pieces of Kombu
2 medium onions, unpeeled, halved through the root, very thinly sliced
1 medium carrot, unpeeled, very thinly sliced
1 celery stalk, thinly sliced
1 head of garlic, halved crosswise
6 sprigs parsley
1 tsp black peppercorns
Optional: 1 paquet (12g) Sea Chicory Seaweed, soaked in cold water for 5 minutes *
Preheat oven to 300 C. Whisk miso, oil and 2 tbsp water in a small bowl. Crush mushrooms & Kombu Leaves with your hands over a baking sheet lined with baking paper. Add onions, carrot, celery, garlic and parsley and toss to combine. Drizzle miso mixture over vegetables and toss to coat. Bake, tossing halfway through, until vegetables are slightly shriveled and mixture is fragrant, ~ 60 minutes.
Transfer vegetable mixture to a large pot. Add peppercorns and 4 litres cold water. Bring to a boil, then reduce heat and simmer, uncovered and stirring occasionally, until broth is reduced by half, ~ 60 minutes. If desired, add reconstituted Sea Chicory half way through the simmering to produce a jelly texture similar to that of collagen.
Let broth cool, then strain through a fine mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible. Discard solids.
Cover & chill until needed (3 days) or freeze up to 3 months.
* the vegan jelly present in some seaweeds is said to be nourishing & soothing for the body's membranes & cartilage/joints.