"Fighting that annoying cold that everyone has been suffering with this season, I wanted to come up with a vegan version of bone broth to try myself and to be able to give vegan friends and clients to try. I am not vegan, and I do consume lots and lots of chicken and beef bone broth, so this had alot to live up to, taste wise, and it didn’t disappoint. Roasting the vegetables first, before boiling them, gives a depth to this broth, that is punctuated by the umami rich elements from the miso, Kombu, and shiitake mushrooms . Thinly sliced veggies, all slathered in miso and oil and roasted, then simmered in water til done. Cooled, strained and there you have it . The golden color comes from the onion peels. The Miso gives it the fermented elements and probiotics that make it super healthy. Can be used as a healthy tea/tonic, especially when under the weather, or as a foundation for a yummy soup.
Preheat oven to 300º. Whisk miso, oil, and 2 Tbsp. water in a small bowl. Crush mushrooms and kombu with your hands over a rimmed baking sheet. Add onions, carrot, celery, shallot, (garlic, if you are using it ) and parsley and toss to combine. Pour the miso mixture over vegetable mixture and toss lightly to coat. Roast, mixing veggies halfway through, until vegetables are slightly shriveled and mixture is fragrant, just about an hour.
Transfer mixture to a large pot. Add peppercorns and 4 quarts cold water. Bring to a boil, then reduce heat and simmer, uncovered and stirring occasionally, until broth is reduced by half, also, around 60-75 mins.
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.
Let cool; cover and chill, or freeze up to 3 months. This is good for 3 days in the fridge.