Step 1

Combine all of the ingredients except for the water in a large pot. Add the water gradually, stirring to incorporate the ingredients evenly, especially the miso paste.

Step 2

Bring the mixture to a boil, then cover the pot and reduce to a gentle simmer. Cook for 30 minutes.

Step 3

Strain the broth through a sieve. For very clear broth, layer the sieve with cheesecloth first.

Step 4

Prepared broth can be stored for a week in the fridge, and freezes great for at least a month.