Roasted Vegetable Broth
You will need:
2 tbsp. white miso paste
3 tbsp. olive oil
1 tbsp. salt
8 dried shiitake mushrooms
1 unpeeled yellow onion, halved through root and sliced thinly using a mandolin
2 midsize carrots, unpeeled, sliced thinly using mandolin
2 ribs of celery, sliced thinly using a mandolin
1 head of garlic skin intact, halved
1 6 inch piece konbu
6-7 sprigs fresh parsley, torn-up with your hands
1 tsp. black peppercorns
4 quarts fresh water
Preheat oven to 300º.
In a small bowl, whisk together salt, olive oil and miso paste - set aside
Using a rimmed baking sheet or large glass pan, crush the dried mushrooms with your hands into the dish and add the prepared onion, carrots, celery and garlic.
Pour the miso mixture over vegetables and, using your hands, toss until veggies are evenly coated. Roast for about 70 minutes.
While the vegetables are roasting, begin heating 4 quarts water in a large stock pot over medium flame.
After about 70 minutes, the vegetables will be fragrant and visibly wilted (*Optional* turn your oven to broil for the last few moments to get a light char - enabling a deeper and more robust flavor profile in the broth)
Transfer the cooked vegetables, and any juices, to the prepared pot. Add peppercorns, parsley and konbu - bring the mixture to a boil. Once you’ve reached a steady boil, reduce heat to a simmer, and cook uncovered until broth has visibly reduced, 75 - 120 minutes.
Remove from heat and let the broth cool. When cool enough to handle strain into preferred storage containers.
Use within 7 days if unsealed or freeze up to 3 months