Cooking Instructions
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Step 1
Preheat the oven to 300 degrees F (150 degrees C).
Step 2
Whisk
Miso Paste (50 g)
,
Vegetable Oil (30 mL)
, and
Water (30 mL)
in a small bowl. Set aside.
Step 3
Crush the
Dried Shiitake Mushrooms (1 pckg)
and
Kombu (4 pieces)
with your hands over a rimmed baking sheet.
Step 4
Add
Onions (2)
,
Carrot (1)
,
Celery (1 stalk)
,
Garlic (1 head)
, and
Fresh Parsley (6 sprigs)
and toss to combine.
Step 5
Drizzle miso mixture over vegetable mixture and toss to coat.
Step 6
Bake, tossing halfway through until vegetables are slightly shriveled and the mixture is fragrant, 60–75 minutes.
Step 7
Transfer vegetable mixture to a large pot. Add
Black Peppercorns (3 g)
and
Water (3.8 L)
.
Step 8
Bring to a boil, then reduce heat and simmer, uncovered and stirring occasionally, until broth is reduced by half, 60-75 minutes.
Step 9
Let broth cool, then strain through a fine-mesh sieve into a large container, pressing on solids to extract as much liquid as possible; discard solids.
