Step 1

Toss the onion, carrot, fresh mushrooms, leek, and celery with the coconut oil and bake at 400°F (200°C) for 30 minutes, stirring every 10 minutes.

Step 2

In a large pot combine the roasted veggies and all their juices along with the water, dried shiitake, kombu, pepper, ginger, and garlic.

Step 3

Cover and bring to a boil, then immediately turn down to a simmer. Let this mixture simmer on low for about an hour.

Step 4

After an hour has passed, strain the veg from the broth. Some of the broth veggies like the carrots and mushrooms will be good to eat, but the rest of it will be compost.

Step 5

Once cool, either freeze the stock into 1 - 1 1/2 cup servings or store in the fridge for around a week.

Step 6

When ready to serve, heat up a serving on to stove top. When the broth is warm, add a little of it to the miso and mix until the miso has dissolved. Continue to add the rest of the broth along with the coconut aminos, chilis, ginger, and sesame seeds. Drink warm.