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 braises. You can even sip it on its own or top it with scallions and fresh chiles.
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Cuisine: not set
3 tablespoons white miso
2 tablespoons vegetable oil
8 dried shiitake mushrooms
4 6x4-inch pieces kombu
2 medium onions unpeeled, halved through 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 teaspoon black peppercorns
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